4 boneless chicken breast halves
2 TBS vegetable oil
1/2 cup Chardonnay
1/3 cup lime juice
2 TBS fresh rosemary OR 2 tsp dried rosemary, crushed
1/2 tsp salt
1/4 tsp pepper
spring salad mix from store - 1 large bag
cucumber finely chopped
roma tomato finely chopped
Flatten chicken to 1/2 in thickness. In a large storage bag, add vegetable oil, chardonnay, lime juice, rosemary, salt and pepper. Add chicken and marinate all day in fridge.
Heat grill and place chicken on non-stick foil over medium heat for 5 - 7 minutes on each side or until juices run clear.
Remove from heat and cut into bite size pieces. Create your salad with remaining ingredients and place chicken on top. Serves 4
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