Grilled Chicken Breasts with Salad

Name: Grilled Chicken Breasts with Salad
Yield: 4
Cuisine: Fusion
Ingredients: chicken breasts; red wine; olive oil; balsamic vinegar; garlic; oregano; salt; black pepper; radicchio; butter lettuce; belgian endive; red wine; olive oil; balsamic vinegar; salsa

Grilled Chicken Breasts with Salad recipe

Yield

4 servings

Prep

45 min

Cook

5 min

Ready

50 min

Trans-fat Free, Low Carb

Ingredients

Amount	Measure	Ingredient	Features
4	each	chicken breasts boneless
½	cup	red wine dry	*
2	tablespoons	olive oil
2	tablespoons	balsamic vinegar
2	cloves	garlic peeled and minced
¼	teaspoon	oregano dried
1	x	salt	*
1	x	black pepper	*
salad
1	small	radicchio	*
1	small	butter lettuce	*
1	medium	belgian endive	*
2	tablespoons	red wine dry
2	tablespoons	olive oil
1	tablespoon	balsamic vinegar
½	cup	salsa

Ingredients

Amount	Measure	Ingredient	Features
4	each	chicken breasts boneless
118	ml	red wine dry	*
3E+1	ml	olive oil
3E+1	ml	balsamic vinegar
2	cloves	garlic peeled and minced
1.3	ml	oregano dried
1	x	salt	*
1	x	black pepper	*

salad
1	small	radicchio	*
1	small	butter lettuce	*
1	medium	belgian endive	*
3E+1	ml	red wine dry
3E+1	ml	olive oil
15	ml	balsamic vinegar
118	ml	salsa

Directions

Remove skin from chicken breasts and discard. Whisk together red wine, olive oil, balsamic vinegar, garlic, oregano, salt and pepper in a shallow bowl just large enough to hold the chicken breasts.

Add the chicken breasts and marinate 30 minutes, turning chicken every 10 minutes.

Heat grill to medium hot and grill chicken 4 to 6 minutes on 3. Wash radicchio, lettuce and endive; pat dry. Cut greens into long strips and place in a medium bowl .

Combine red wine, olive oil, vinegar, salt and pepper in a small bowl and whisk until smooth.

Pour over salad greens and toss lightly.

To serve, divide salad greens among 4 plates and place a Garnish with salsa.