Serve with warm Italian bread and sliced pears.
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1/2 teaspoon granulated sugar
1/4 teaspoon salt
1/2 pound thin sliced or regular boneless, skinless chicken breasts
8 cups loosely packed European lettuce mix or other assorted lettuce mix
1 cucumber, peeled, seeded, and chopped
1/2 cup dried and sweetened cranberries, such as Craisins
2 tablespoons finely chopped chives
1/4 cup pine nuts, toasted
4 ounces goat cheese, crumbled
Preheat a lightly oiled grill to medium-high.
In a bowl, combine oil, vinegar, mustard, sugar, and salt and stir well to combine. Remove 2 tablespoons and brush chicken with that dressing.
Grill chicken for 2 to 3 minutes per side for thin cutlets, 5 to 7 minutes per side for regular breasts, or until cooked through. Remove from grill and let rest for 5 minutes before slicing.
In a bowl, combine lettuce, cucumber, cranberries, and chives. Add enough dressing to lightly coat. Divide on individual plates. Top with chicken, pine nuts, and goat cheese. Makes 4 servings.
Each serving: 375 calories, 25 g. fat, 45 mg. cholesterol, 325 mg. sodium, 20 g. carbohydrate, 2 g. fiber, 15 g. sugars, 20 g. protein.
From: The Great American Eat-Right Cookbook by Jeanne Besser and Colleen Doyle
