Chicken, Luncheon, Salad Dressings, Salads
4 medium skinless boneless chicken breast halves, seasoned well & grilled
1 head romaine chopped
4 cups baby arugula
1 cup seedless red grapes halved
1/2 cup fresh blueberries
1 mild cucumber chopped
1 cup crumbled feta
1/2 cup pine nuts toasted
Dressing:
1/4 cup grape seed oil or olive oil
3 tablespoons balsamic vinegar
1 tablespoon dried dill weed
1 large clove garlic minced
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried oregano crushed
Dressing:
In a screw-top jar combine oil, vinegar, dill weed, garlic, pepper, and oregano. Cover and shake well; let stand 1 hour.
Combine all salad ingredients in a large bowl. Drizzle with all the dressing & toss to mix.