Grilled Chicken Salad (makes 6 servings)

Ingredients:


2 pounds garden greens, arugula and baby spinach          
6 6-ounce chicken breasts
6 spring chives, chopped
1 tablespoon thyme
1 lemon zest

For the vinaigrette: 

1 cup sherry vinegar      
1 tablespoon basil, chopped    
2 lemons, juiced      
1 cup extra-virgin olive oil
1 shallot, finely minced
2 tablespoons honey
1 tablespoon oregano, chopped                                                                                      
Salt and pepper to taste



Directions:


Place all ingredients in a bowl except olive oil. Slowly whisk olive oil into mixture until emulsified. Chill. Wash the lettuce. Marinate the chicken with herbs, lemon zest and olive oil. Season the chicken with salt and pepper and grill.



Nutrition Information:


Serving size: 1/6 salad
Calories: 670
Fat: 54.8g
Protein: 51.3g
Carbohydrates: 14.5g
Fiber: 3.7g