Here's a meal on a plate. An entire salad with either hot off the grill chicken added or made ahead with cold chicken at the picnic.
4 boneless chicken breasts
1 cup Tuscan Herb Olive Oil
1 cup Hickory Smoked Balsamic Vinegar
5 cups lettuce of choice
1 can black beans, drained
2 diced tomatoes
1 cup corn off the cob, roasted, canned, or frozen
¼ cup chopped red onion
1 cup shredded Mozzarella or Monterey Jack cheese
1 avocado sliced
1 cup tortilla strips
½ cup fresh cilantro
1 juiced lime
The night before, marinate the chicken breasts in the olive oil and vinegar.
Remove from marinade and season with salt and pepper. Cook the chicken on the grill or in a skillet on the stove about 4 minutes per side or until cooked through.
Prepare the salad: Place the lettuce in a large bowl. Arrange the chicken, black beans, tomato, corn, red onion, cheese, avocado on top. Sprinkle lime juice over the top. Add sliced chicken and drizzle with Hickory Balsamic and Tuscan Herb Olive oil and salt and pepper to taste!