4 boneless, skinless chicken breast halves (about 1.25lbs total)
1 cup balsamic vinegrette dressing
1 1/2 tsp bottled minced garlic (or 4 cloves, minced)
1/4 tsp crushed red pepper flakes (optional)
8 cups cut up salad greens of your choice
Place chicken in a resealable bag. Mix up the next three ingredients into a bowl and our over chicken. Seal the bag, turn to coat chicken and let marinade for at least an hour.
Chicken can then be grilled or placed in a broiler for 12 to 15 minutes or until no longer pink. Divide up the salad greens among the dinner plates. Cut the chicken into strips and place over the greens. Serve with the remaining 1/2 cup balsamic vinegrette dressing.
Serves 4
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