4 chicken breast halves, boned, with skin
6 cups mixed salad greens
1/2 small red onion, thinly sliced
1 carrot, cut in strips
1 yellow bell pepper, cut in strips
5 ounces goat cheese, cut in 4 pieces
4 sprigs rosemary
1/4 cup pine nuts, toasted
1 tablespoon olive oil
1/2 teaspoon salt
1/8 teaspoon pepper
Salad Vinaigrette: recipe follows

In large bowl, place salad greens, onion, carrot and bell pepper; chill. Under skin of each chicken breast half, insert 1 piece of goat cheese and 1 sprig of rosemary. Pull skin back over meat, brush chicken with oil and sprinkle with salt and pepper. Place chicken on broiler pan, skin side up. Broil about 7 minutes, turn and cook about 7 minutes longer or until fork can be inserted in chicken with ease. To chilled vegetables, add Salad Vinaigrette and toss; divide evenly on 4 plates. Place chicken on cutting board and slice. Arrange chicken slices on salad and sprinkle with pine nuts. Makes 4 servings.

Salad Vinaigrette:
Whisk together 1/3 cup olive oil, 2 tablespoons balsamic vinegar, 1 minced garlic clove, 1/2 teaspoon salt and 1/4 teaspoon pepper.