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. ---------------------------------------------------------------------------
Nutrition
Ingredients
