Shannon's Grilled Chicken Salad

Works alone as a light main dish for two, or serve it with grilled corn and a pasta salad.

For the chicken:

1 pound boneless chicken breask
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon chopped garlic
salt and pepper

Combine all ingredients in a ziplock bag and marinate for 2 hours or overnight.

For the salad dressing:

1/3 cup olive oil
1 1/2 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
salt and pepper

Mix together all of the ingredients for the salad dressing.

For the salad:

2 pieces of plain focaccia bread or pita bread
1 small container of boursin cheese or a garlic-herbed cream cheese
salad greens
1 zucchini, sliced lengthwise into 4 or 5 pieces
1 red pepper, sliced into four large pieces for grilling
2 large portabello mushroom caps
2 tablespoons parmesan cheese

Prepare the grill for medium to medium high heat. Grill the chicken, zucchini, red pepper and portabello mushrooms until cooked through. Toast the pita bread or focaccia bread until lightly toasted. Spread the cream cheese on the toasted bread and place each piece in a large pasta bowl or plate. Top with salad greens, then layer with the grilled chicken and vegetables. Pour the dressing over the salad and sprinkle with parmesan cheese before serving.