Balsamic Chicken Salad from Dinners in a Flash

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Balsamic Chicken Salad
Everyone will love this dish and you can make most of it on the grill. Serve with any vegetable roasted on the grill.

Serves 4

Ingredients

Qty	Unit	Ingredient

1	lb	Chicken Breasts - boneless skinless
1/2	C	Light balsamic vinaigrette dressing
1	ea	Yellow bell pepper, cut into 4 large pieces, seeds and ribs removed
1	Tb	Olive oil
1	pkg	Mixed Salad Greens
1/4	C	Blue cheese, crumbled
1/4	C	Glazed walnuts or plain chopped walnuts
1	ea	Roma Tomato, diced

Instructions

In a coverable plastic dish or resealable plastic bag, put chicken and pour half of the dressing over the breasts. Flip several times to coat them . Refrigerate them for at least 10 minutes and up to 24 hours for more flavor. Keep the rest of the dressing for the salad.

Preheat the grill to high and remove the remaining dressing from the refrigerator. Brush all sides of the pepper with the dressing. Grill the chicken and peppers for 4 to 5 minutes per side, flipping once. When done they should be lightly browned on the outside and chicken should not be pink in the center. Brush marinade over chicken.

Put salad greens, cheese, walnuts, and tomato into a large serving bowl. Slice the chicken and peppers into thin strips and add to salad bowl. Top salad with remaining dressing and toss to coat all ingredients well.