Grilled Roquefort And Balsamic Chicken Salad

Directions

1. * Note: Romaine, red leaf, green leaf, frisee, and radiccio; rinsed, trimmed, and torn into bite-size pcs.
2. To make vinaigrette, place garlic, shallots, fresh minced basil in a stainless-steel bowl. Add balsamic vinegar, whisk in oils, add chunky Roquefort. Adjust seasoning with salt and pepper. Reserve 1 1/2 c..
3. Marinate chicken in remaining vinaigrette for 12 hrs in refrigerator. In a flat dish, lay out chicken; place vinaigrette over breasts being sure all of breasts are covered; turn once.
4. Preheat grill till warm, brush grids with oil. Place marinated chicken breasts on warm grids and grill for approximately 3 to 4 min on each side. Check internal temperature, it must reach 165 degrees. Remove from grill; refrigerateto 38 degrees. Throw away vinaigrette used for marinating raw chicken.
5. Arrange mixed greens on eight plates. Slice each chilled chicken breast into 8 julienne strips. Arrange lattice style over mixed greens.
6. Ladle reserved Roquefort and Balsamic Vinaigrette over chicken and greens. Serve chilled. Garnish with sliced plum tomatoes.
7. This recipe serves 8.
8. NOTES : Joe's note: The recipe as written calls for 8 chicken breasts. I think maybe it should have been 8 chicken breast halves. Use your own judgement.