4 Cups Spring Greens
4 Tablespoons Minced Chives, Tarragon, Parsley and/or Mint
1 Tablespoon Minced Shallots
1 Tablespoon Dijon Mustard
2 Tablespoons Red Wine Vinegar
¼ Cup Olive or Grapeseed Oil
Salt and Pepper
2 Boneless, Skinless Chicken Breasts
Place the lettuce and herbs in a bowl.
Combine the shallots, mustard and vinegar in a bowl. Slowly add the oil while blending or whisking. Season with salt and pepper. Toss the salad with enough of the dressing to just coat the leaves.
Plate the salad on chilled plates and garnish with slices of grilled chicken.
To grill the chicken, make a double batch of the dressing and marinate the chicken breast in half of the dressing for 1-3 hours.
Remove from the dressing (discard the dressing) and pat dry with paper towels.
Grill over medium-high heat in a grill pan or grill on an outside grill until cooked through. Let rest 5 minutes before slicing.
When you come to the bottom of your mustard jar, and it’s too hard to scrape any more mustard from the jar, make your dressing right in the mustard jar.
Add all ingredients, cover with the lid, and shake.