Grilled Chicken Salad with Bacon Vinaigrette

Ingredients

• 3 slices bacon cut into 1/2-inch pieces
• 0.8 cup balsamic vinegar 
• 0.3 cup olive oil 
• 2 tablespoons brown sugar 
• 0.5 teaspoon marjoram dried
• 4  chicken breast halves boneless skinless
• 2  bell pepper red quartered
• 2 small to 3 sized squashes yellow halved lengthwise
• 4 cups the salad mixed

Equipment

• frying pan
• paper towels
• grill

Directions

1. Heat grill. Cook bacon in medium skillet over medium heat until crisp.
2. Remove bacon from skillet; drain on paper towel. Set aside.
3. Add vinegar, oil, brown sugar and marjoram to bacon drippings in skillet; cook and stir over medium heat to mix and dissolve sugar.
4. Remove from heat. Reserve about 1/4 cup of vinegar mixture to use as glaze during grilling; set remaining aside for dressing.
5. When ready to grill, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 5 minutes.
6. Brush chicken with reserved glaze; turn chicken.
7. Add bell peppers and squash to grill.
8. Brush chicken and vegetables with glaze. Cook about 10 minutes or until chicken is fork-tender and juices run clear and vegetables are crisp-tender, turning chicken and vegetables, and brushing with glaze once or twice. Discard any remaining glaze.
9. To serve, arrange mixed greens on 4 individual plates.
10. Cut chicken crosswise into slices; place over greens. Arrange bell peppers and squash around chicken.
11. Sprinkle with bacon.
12. Drizzle or serve with reserved dressing.