Grilled Chicken Paillard
Try this fabulous salad for lunch or dinner. With a short list of ingredients, and minimal prep work, you'll find yourself with a delicious, healthy meal! Makes 2 servings.

Ingredients:
2 boneless, skinless chicken breasts, about 5-ounces each. Pounded to _-1/2 inch thick
1-2 cloves of garlic
1 teaspoon Dijon mustard
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon water
salt and pepper
4 cups pre-washed mesclun greens
1.5 ounces of goat cheese, sliced into 2 rounds
Non-stick cooking spray (i.e. Pam)

Directions:
In a food processor, combine all ingredients from the garlic to water. Blend until the mixture starts to thicken and then add salt and pepper to taste.

Place the 2 chicken breasts in a non-reactive bowl and add about 1/8 cup of the balsamic vinaigrette. Allow chicken to marinate for up to 1 hour at room temperature (not longer than 1 hour at room temp) or up to 4 hours in the refrigerator. Place the remaining vinaigrette in the refrigerator.

Heat a nonstick skillet over high heat. Spray with non-stick cooking spray. Remove the chicken breasts from the marinade, allowing as much marinade to be removed from the chicken as possible. Add the chicken breasts to the skillet, and reduce the heat to medium. Cook on each side for about 2-3 minutes, or until cook through.

Divide the salad greens onto 2 plates and place the goat cheese round on the side of the pile of greens. Top the greens with the warm chicken breast and drizzle with the remaining vinaigrette. Sprinkle with salt and pepper to taste.

Nutrition information per serving:
368 calories
39 grams of protein
7 grams of carbohydrate
2 grams of fiber
18 grams of fat

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