1/4 cup grape seed oil or olive oil
3 Tbls. balsamic vinegar
1 Tbls. dried dill weed
1 large clove garlic, minced
1/4 tsp. freshly ground black pepper
1/4 tsp. dried oregano, crushed
4 medium skinless, boneless chicken breast halves
Montreal steak seasoning
8 cups mesclun or spring salad greens or spinach
3/4 cup seedless red grapes, halved
1/3 cup crumbled goat cheese
1/4 cup pine nuts, toasted

For vinaigrette, in a screw-top jar combine oil, vinegar, dill weed, garlic, pepper, and oregano. Cover and shake well; let stand 1 hour.

Meanwhile, sprinkle chicken breast halves lightly with steak seasoning. Grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until tender and no longer pink (170 Degrees), turning once. Cool slightly.

Arrange salad greens on 4 plates; top with grapes, goat cheese, and pine nuts. Slice each chicken breast
and arrange one sliced breast on each salad. Shake dressing and drizzle over salads.

Makes 4 servings.