Grilled Chicken and Fruit Salad

Ingredients:
1 ½ cups balsamic vinegar
¼ cup olive oil
2 tablespoons water
2 teaspoons dried rosemary
2 teaspoon dried Italian seasoning
2 teaspoon minced garlic
2 teaspoons ground black pepper
4 chicken breasts
1 bag mixed greens or romaine lettuce
1 cup seedless red grapes, halved
1 cup sliced strawberries
1 ½ cups cubed fresh pineapple
½ cup crumbled feta cheese
½ cup honey roasted almond slices
½ cup low-fat croutons (1 gram fat per 8 croutons)

Directions:
1. In a screw-top jar or other sealable container, combine vinegar, olive oil, water, rosemary, Italian seasoning, garlic and pepper. Cover and shake well.
2. Pour ½ of mixture over chicken, cover, refrigerate and let marinate 1 hour to overnight.
3. Preheat grill to medium-high heat.
4. Grill chicken until internal temperature reaches 160 degrees. Remove from grill and slice.
5. On 4 large salad plates, layer remaining ingredients in order listed: lettuce, chicken, grapes, strawberries, pineapple, feta cheese, almonds and croutons.
6. Drizzle salads with remaining dressing. Serve immediately.

Yield: 4 servings
Source: Original Recipe by Rachel Vincent RD, LD St. John Hospital-Owasso