Montreal-Grilled Chicken Salad

Great way to use leftover grilled chicken for lunch the next day. Recipe from MSN. Prep time does not include vinaigrette standing time.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1⁄4 cup  grapeseed oil or 1⁄4 cup olive oil
• 3  tablespoons  balsamic vinegar
• 1  tablespoon dried dill weed
• 1  large garlic clove, minced
• 1⁄4 teaspoon fresh ground black pepper
• 1⁄4 teaspoon dried oregano, crushed
• 4  medium boneless skinless chicken breast halves
•  McCormick's Montreal Brand steak seasoning
• 8  cups  salad greens or 8  cups spinach
• 3⁄4 cup red seedless grapes, halved
• 1⁄3 cup  crumbled  goat cheese
• 1⁄4 cup pine nuts, toasted

Directions

1. For vinaigrette, in a screw-top jar combine oil, vinegar, dill weed, garlic, pepper, and oregano.
2. Cover and shake well; let stand 1 hour.
3. Meanwhile, sprinkle chicken breast halves to taste with steak seasoning.
4. Grill chicken on rack of an uncovered grill directly over medium coals for 12 -15 minutes or until tender and no longer pink (170F.), turning once.
5. Cool slightly.
6. Arrange salad greens on 4 plates; top with grapes, goat cheese, and pine nuts.
7. Slice each chicken breast and arrange one sliced breast on each salad.
8. Shake dressing and drizzle over salads.