1/4 cup balsamic vinegar
2 Tbsp. olive oil
1/4 cup water
.7 oz. pkg. Italian salad dressing mix
4 boneless, skinless chicken breasts
6 cups mixed salad greens
2 plum tomatoes, chopped
Mix vinegars and water in small bowl. Add dressing mix and mix well. Stir in oil. Divide mixture in half and refrigerate half. Place chicken in heavy duty zip lock plastic bag. Pour half of dressing over and turn to coat. Seal bag and place in dish in refrigerator. Chill 30 minutes to 3 hours.
Prepare and heat grill. Remove chicken from marinade and reserve marinade. Place chicken on grill; cover and grill 4-6" from medium coals for 15-20 minutes, turning and brushing occasionally with marinade, until chicken is no longer pink in center. Discard any remaining marinade.
Cut chicken into slices. Place salad greens on 4 plates and top with plum tomatoes. Top with chicken and drizzle with the refrigerated reserved dressing. 4 servings