For Salad (alter or add ingredients to your taste preferences)
1 bag mixed greens
1/3 cup crumbled blue cheese
1 pint cherry tomatoes, halved
1 cucumber, sliced
2 ears of corn, uncooked & corn cut off
For Balsamic Dijon Dressing (it will keep up to 2 weeks in the refrigerator)
1/3 cup balsamic vinegar
3 teaspoons dijon mustard
1 cup olive oil
Whisk together balsamic vinegar and olive oil for chicken, and marinate chicken in this for 2 hours.
Prepare salad dressing by whisking together vinegar and mustard first. Then slowly stream olive oil in, continuing to whisk until smooth. Refrigerate.
Heat grill pan to medium high heat, mist or brush a little olive oil onto pan. Season both sides of chicken with herbes de Provence, salt, and pepper place on heated grill pan. Grill cutlets for approximately 3 minutes on each side, or until cooked through.
Slice chicken and add to mixed greens with the blue cheese, tomatoes, cucumbers, and corn. Toss salad with prepared dressing, divide among plates and enjoy!