Grilled Chicken and Portobello Mushrooms Over Greens

For The Salad
Bag mixed greens, washed
3 Thin sliced chicken breasts
3 Portobello mushroom caps
Parmesan cheese

Balsamic-Shallot Vinaigrette
1/4 Cup balsamic vinegar
1-2 Shallots, minced
3/4 Cup EVOO
Salt and pepper to taste

It's almost the end of the week, so that means it's time again to clean out the fridge. I have three huge portobello mushrooms caps, mixed greens and chicken that need to be consumed. Grilled chicken and portobellos will be great to beef-up a salad to make it a meal. I think I have grill-fever this summer! Though not quite as the same as the real deal, our grill pan is pretty awesome and I use it a lot!

I season the chicken breasts and 'shrooms with some salt, pepper, balsamic. Let marinate while the grill heats up. Grill until chicken is done, and portobellos are soft. In the meantime make the vinaigrette. Let chicken and mushrooms cool slightly, then slice and arrange on mixed greens. Drizzle vinaigrette over the salad, and top with some Parmesan cheese.

While the grill is still hot, throw on a couple thick slices of bread drizzled with olive oil.