Grilled Chicken and Grape Spring Salad with Goat Cheese and Honey-Balsamic Dressing

Ingredients

• 3/4 lb boneless skinless chicken breasts
• 1/2 tsp dried rosemary (, crushed)
• 1/4 tsp dried thyme
• Olive oil ((about 2 tsp))
• Salt and freshly ground black pepper
• 1 (5 oz) pkg baby spring lettuce blend
• 1 1/2 cups red grapes (, sliced into halves)
• 1/2 cup pecans (, roughly chopped and toasted)
• 1/3 of a small red onion ((about a heaping 1/3 cup), sliced into thin strips and run under cool water to remove harsh bite)
• 2 oz crumbled goat cheese
• 1/3 cup olive oil
• 2 1/2 Tbsp balsamic vinegar
• 1 Tbsp honey
• 1 1/2 tsp dijon mustard
• 1 small clove garlic (, minced)
• Salt and freshly ground black pepper

Instructions

1. 1

   Preheat a gas grill over medium-high heat. Pound thicker parts of chicken with a meat mallet to even thickness. Brush chicken lightly with olive oil, sprinkle evenly with rosemary and thyme and season with salt and pepper. Grill until chicken has cooked through (internal temp of 165), rotating once halfway through cooking. Transfer to a plate and let rest 5 minutes, then cut into strips.

2. 2

   Add all remaining salad ingredients to a salad bowl. Pour over dressing, lightly toss and serve, or alternately plate salad then drizzle individual servings with dressing.

3. 3

   For the dressing:

4. 4

   Combine all dressing ingredients in a blender, seasoning with salt and pepper to taste (about 1/4 tsp salt 1/8 tsp pepper). Blend about 20 seconds until emulsified. Pour into a container and chill. Whisk before serving.

5. 5

   Recipe source: Cooking Classy