This is super easy and tasty. The first night we made this, we followed the recipe. The second night, we added some tomatoes and crumbled gorgonzola to the salad. Even better.
Source: Cooking Light
A tangy sauce enlivens simple grilled chicken breasts; a hint of sugar balances the flavors.
Yield: 4 servings (serving size: 1 breast half, 1 cup greens, and about 2 tablespoons sauce)
4 (6-ounce) skinless, boneless chicken breast halves (we used 1 lb. chicken tenderloins)
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
3 tablespoons minced shallots
3 tablespoons Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons water
1 tablespoon extra-virgin olive oil
1 teaspoon chopped fresh tarragon
1/2 teaspoon sugar
4 cups gourmet salad greens (we used baby romaine)
1. Heat a grill pan over medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Coat pan with cooking spray. Place chicken in pan; cook 6 minutes on each side or until done.
2. Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, shallots, and next 6 ingredients (through sugar) in a bowl, stirring well with a whisk. Serve chicken over greens with sauce.