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Ingredients
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    6   
    skinless chicken breasts
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    4   
    lemons, halved
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    1/3  cup 
    olive oil
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    1/4  cup 
    chopped fresh oregano
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    1/2  teaspoon 
    salt
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    1 1/2  teaspoons 
    black pepper
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    2   
    garlic cloves, smashed
For Balsamic Dressing:
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    Salt and pepper to taste
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    1   
    garlic clove, minced
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    3   tablespoons 
    finely chopped oregano
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    1/2  cup 
    + 1 tablespoon canola oil
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    1/4  cup 
    + 2 tablespoons olive oil
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    3   tablespoons 
    Dijon mustard
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    1/2  cup 
    + 1 tablespoon balsamic vinegar

Directions
1.
Place the chicken breasts in a large shallow pan. Squeeze the juice from the lemon halves into a separate bowl, then whisk in the oil, oregano, garlic, salt, and pepper.
2.
Pour this marinade over the chicken. Place the lemon halves in between the chicken breasts, cover the pan tightly. Refrigerate 6 hours or overnight.
3.
Grill the chicken, occasionally turning and brushing with any remaining marinade, until the juice runs clear or the inner temperature reaches 165 degrees F. Remove from the grill and place on a plate of greens and garnish with lemon slices and sprigs of oregano.
For the Balsamic Dressing:

1.
Whisk ingredients together in small bowl and drizzle over the greens and chicken. Serve immediately.
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