Thursday, November 7, 2013



Makes: 4 servings


  • Nonstick cooking spray
  • pound boneless, skinless chicken breasts
  • 3/4 teaspoon salt
  • 3/4 tsp black pepper
  • tablespoons cider vinegar
  • tablespoon minced shallot
  • teaspoons honey mustard
  • tablespoons extra-virgin olive oil
  • 5 ounce package  mixed greens (about 8 cups)
  • cups thinly sliced pitted plums
  • ounces goat cheese, crumbled (about 1/2 cup)


1. Preheat a grill or grill pan misted with cooking spray to medium high. Separatechicken  from breasts. Place chicken in a large resealable plastic bag; press air out of bag and seal. Pound chicken with the smooth side of a meat mallet or a rolling pin until about 1/2 inch thick. Remove chicken from bag and sprinkle both sides with 1/4 teaspoon salt.
2. Grill chicken until no longer pink in the center, 4 to 5 minutes a side on the grill or 5 to 7 minutes a side in a grill pan. Let rest 3 to 5 minutes before slicing into 1/2-inch-thick strips.
3. Meanwhile, whisk together vinegar, shallot, mustard and remaining salt in a small bowl. Whisk in oil and season with pepper. Arrange mixed greens, plums, goat cheese and chicken on a large platter. Drizzle dressing over salad.

Posted by: Valerie Bozzo">Valerie Bozzo | Category: Uncategorized | Tags: , , , , , , ,

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