2 to 3 chicken breasts pounded to 1/2 inch thickness
For the Salad:
6 - 8 c. spring mixed salad, rinsed and dried
1/2 lb. Feta or aged goat cheese, crumbled
1/2 c. sliced cucumber
1 mandarin orange or tangerine, peeled and sectioned
1/4 c. Fig Balsamic Vinegar
3/4 c. Extra Virgin Olive Oil
1 tsp. dried mustard
pinch salt and ground black pepper
Whisk the balsamic vinegar, garlic oil, oregano and black pepper in a bowl. Brush the mixture onto the chicken breasts to cover completely. Reserve any left over oil/vinegar mixture. Let chicken sit covered in the refrigerator for at least 1/2 hour up to 4 hours. Heat up gas/charcoal grill or a grill pan, and cook the chicken breasts till just done. Turn the chicken twice to each side creating a cross hatch pattern if desired. Use any leftover mixture to baste. Remove from grill when done, let cool, then cut into bite sized strips. Refrigerate until ready to assemble the salad.
In a large bowl, toss salad greens, cucumber, mandarin or tangerine slices, and sprinkle the crumbed Feta or goat cheese over top. Add the chicken to the salad.
In a separate bowl, whisk together Extra Virgin Olive Oil, Fig Balsamic Vinegar, dried mustard and salt and pepper. Drizzle over top of salad before serving.