Balsamic Chicken on Minted Spinach, Fennel and Grape Slaw

Preparation

1 In medium bowl, whisk together balsamic vinegar, olive oil, mashed garlic, brown sugar, 1/4 cup fresh mint and 1 teaspoon salt. Pour ingredients into large zipper-lock bag; add chicken and seal bag.
2 Turn chicken to make certain that all parts are coated with marinade. Refrigerate for at least 2 hours and up to 24 hours.
3 To cook chicken, place large skillet on stove over high heat. When very hot, add 1 tablespoon olive oil. Remove chicken from marinade and let excess drip off.
4 Add chicken to skillet and saute, turning, until both sides are nicely browned and chicken is cooked through, about 5 – 7 minutes per side.
5 Transfer chicken to plate and keep warm.
6 In large bowl, toss spinach, fennel bulb, grapes and 1/4 cup fresh mint. In small bowl, whisk together 1/4 cup olive oil, red wine vinegar, minced garlic, shallots, 1/4 teaspoon salt and black pepper.
7 Pour vinaigrette over slaw and toss well to coat. Divide slaw among four plates.
8 Cut chicken into long, thin strips and arrange on top of slaw. Garnish with additional mint slices, if desired.

Source: National Chicken Council