---------- Recipe via Meal-Master (tm) v8.02
  Categories: Poultry, Salads, Vegetables
       Yield: 4 servings
       4    Boneless chicken breasts
     1/2 c  Dry red wine
       2 tb Olive oil
       2 tb Balsamic vinegar
       2    Garlic cloves ; pressed
     1/4 ts Dried oregano
         sm Radicchio
         sm Butterhead Lettuce
         md Belgian Endive
       2 tb Dry red wine
       2 tb Olive oil
       1 tb Balsamic vinegar
     1/2 c  Salsa (purchased or homemade
   1. Remove skin from chicken breasts and discard. Whisk
   together red wine, olive oil, balsamic vinegar,
   garlic, oregano, salt and pepper in a shallow bowl
   just large enough to hold the chicken breasts. Add the
   chicken breasts and marinate 30 minutes, turning
   chicken every 10 minutes.
   2. Heat grill to medium hot and grill chicken 4 to 6
   minutes on each side or until no longer pink on the
   3. Wash radicchio, lettuce and endive; pat dry.  Cut
   greens into long strips and place in a medium bowl .
   Combine red wine, olive oil, vinegar, salt and pepper
   in a small bowl and whisk until smooth. Pour over
   salad greens and toss lightly.
   4. To serve, divide salad greens among 4 plates and
   place a grilled chicken breast on top.  Garnish with
   salsa. Makes 4 servings.