Grilled Chicken and Grape Spring Salad with Goat Cheese and Honey-Balsamic Dressing

Ingredients

• 3/4 lb boneless skinless chicken breasts
• 1/2 tsp dried rosemary, crushed
• 1/4 tsp dried thyme
• Olive oil
• Salt and freshly ground black pepper
• 1 pkg baby spring lettuce blend
• 1 1/2 cups red grapes, sliced into halves
• 1/2 cup pecans, roughly chopped and toasted
• 1/3 of a small red onion, about a heaping 1/3 cup, sliced into thin strips and run under cool water to remove harsh bite
• 2 oz crumbled goat cheese
• 1/3 cup olive oil
• 2 1/2 Tbsp balsamic vinegar
• 1 Tbsp honey
• 1 1/2 tsp dijon mustard
• 1 small clove garlic, minced

Directions

1. Heat a gas grill to medium-high. Use a meat mallet to flatten the thicker areas of the chicken so the pieces are an even thickness. Coat the chicken lightly with olive oil, then sprinkle it all over with rosemary, thyme, salt and pepper. Grill the chicken until it is cooked through and reaches an internal temperature of 165, turning it once midway through. Move it to a plate, rest it for 5 minutes, and slice it into strips.
2. Place all the remaining salad ingredients in a salad bowl. Add the dressing and toss gently, then serve. If you prefer, arrange the salad on plates first and drizzle the dressing over each portion.
3. For the dressing, add all the dressing ingredients to a blender and season with salt and pepper to taste, using about 1/4 tsp salt and 1/8 tsp pepper. Blend for about 20 seconds, until the dressing comes together and looks emulsified. Transfer it to a container and chill, then whisk it before serving.