4 Patuxent Farms® Chicken Breasts, Halved, Boned with Skins
6 cups Fresh, Mixed Salad Greens
1/2 Small Red Onion, Thinly Sliced
1 Small Carrot, Cut in Strips
1 Yellow Bell Pepper, Cut in Strips
5 oz. Goat Cheese, Cut in 4 Pieces
4 Small Rosemary Sprigs (or Basil Leaves)
1/4 cup Pine Nuts, Toasted
Olive Oil, As Needed
Salt and Pepper To Taste
Salad Vinaigrette (See recipe below.)

Salad Vinaigrette
1/3 cup Olive Oil
2 Tbsp. Balsamic Vinegar or Red Wine Vinegar
1 Clove Garlic, Minced
Salt and Pepper To Taste

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1. Preheat oven broiler. Prepare vinaigrette. In a large bowl combine salad greens, onion, carrot and bell pepper; chill. Push a piece of goat cheese and sprig of rosemary between the skin and meat of each chicken breast. Smooth the skin over the meat. Brush with olive oil; season with salt and pepper.
2. Place chicken on broiler pan, skin side up. Broil 7 or 8 minutes per side or until breast meat is no longer pink. Toss salad with dressing; divide among 4 small plates. Place each chicken breast on a cutting board; cut into slices. Arrange on a bed of salad. Garnish with pine nuts. Serve at once.
Servings: 4

Salad Vinagerette
Whisk ingredients together.