Balsamic Grilled Chicken Salad with Sun-Dried Tomato Vinaigrette

Combine the balsamic vinegar, olive oil, Italian seasoning, garlic, sea salt and pepper in a large zip-top plastic bag, then add chicken breasts. Squish the bag around to coat the chicken, then refrigerate for at least 2 hours, preferably overnight.

Preheat BBQ grill or grill pan (or saute pan, if not grilling) to medium-high heat. Grill chicken for 10-12 minutes, flipping once halfway through, until cooked thoroughly. Remove from grill and set aside. Let it rest for 10 minutes or so and then slice thinly.

Meanwhile, prepare the salad by combining salad greens and mix-ins in a large bowl. Pour salad dressing over and toss to coat. Divide salad among plates, top with some slices of chicken and a sprinkle of goat cheese crumbles.

Makes 4 salads.

Sun-Dried Tomato Vinaigrette:

Whisk together pesto, vinegar and sweetener in a small bowl. Add olive oil in a small, steady stream while whisking. Continue to whisk until the dressing thickens slightly. (The pieces of sun-dried-tomato will probably sink to the bottom. That’s OK.) Add salt and pepper to taste.

Makes about 2/3 cup of dressing.