Ingredients

4 x Boneless chicken breasts
1/2 c. Dry red wine
2 Tbsp. Extra virgin olive oil
2 Tbsp. Balsamic vinegar
2 x Garlic cloves , pressed
1/4 tsp Dry oregano Salt Pepper sm Radicchio sm Butterhead Lettuce md Belgian Endive
2 Tbsp. Dry red wine
2 Tbsp. Extra virgin olive oil
1 Tbsp. Balsamic vinegar
1/2 c. Salsa (purchased or possibly homemade

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Grilled Chicken Breasts With Salad

Servings: 4

1. Remove skin from chicken breasts and throw away. Whisk together red wine, extra virgin olive oil, balsamic vinegar, garlic, oregano, salt and pepper in a shallow bowl just large sufficient to hold the chicken breasts. Add in the chicken breasts and marinate 30 min, turning chicken every 10 min.
2. Heat grill to medium warm and grill chicken 4 to 6 min on each side or possibly till no longer pink on the inside.
3. Wash radicchio, lettuce and endive; pat dry. Cut greens into long strips and place in a medium bowl . Combine red wine, extra virgin olive oil, vinegar, salt and pepper in a small bowl and whisk till smooth. Pour over salad greens and toss lightly.
4. To serve, divide salad greens among 4 plates and place a grilled chicken breast on top. Garnish with salsa.
Makes 4 servings.