Ingredients
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3 tablespoons balsamic vinegar
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1 1/2 tablespoons olive oil
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salt
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fresh ground black pepper, to taste
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4 boneless skinless chicken breasts
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nonstick cooking spray
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1/2 cup sliced large black olives
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1 large red bell pepper, stemmed, seeded and diced
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1 tablespoon finely chopped shallot
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8 cups green leaf lettuce, washed and torn into bite-sized pieces
Instructions
- For the balsamic vinaigrette:
- Place the shallots and vinegar in a small mixing bowl and whisk to combine. Continue whisking and slowly add the olive oil. Season to taste with salt and pepper.
- (This can be made in advance and stored in the refrigerator for up to 3 days.)
- For the grilled chicken:
- Spray the grill grate with nonstick cooking spray and then preheat the grill to medium-high.
- Season the chicken breasts with salt and pepper.
- Grill the chicken on both sides until it is cooked through, about 4 to 6 minutes per side depending on the thickness. Transfer the chicken breasts to a cutting board and let cool.
- (The chicken can be grilled in advance and stored in the refrigerator for up to 2 days.)
- For the green salad:
- Slice the chicken breasts into strips and place them in a mixing bowl. Add the black olives, red bell pepper and half of the balsamic vinaigrette.
- Place the lettuce in a separate salad bowl and toss it with the remaining vinaigrette. Arrange the chicken, black olive and red bell pepper mixture on top and serve.