Balsamic Chicken on Minted Spinach, Fennel and Grape Slaw

1. 1 teaspoon salt
2. 4 chicken breast halves
3. 1/4 cup fresh mint
4. Slaw:
5. 1 ounce bag baby spinach
6. 2 bulbs fennel
7. 2 cups red grapes
8. 1/4 cup fresh mint
9. Vinaigrette
10. 2 tablespoon red wine vinegar
11. 1/4 cup olive oil
12. 1 clove garlic
13. 2 medium Shallots
14. 1/4 teaspoon salt
15. 1 teaspoon black pepper
16. 1 tablespoon olive oil
17. Marinade:
18. 2 cloves garlic
19. 1/4 cup brown sugar
20. 1/2 cup balsamic vinegar
21. 1/4 cup olive oil

In medium bowl, whisk together balsamic vinegar, olive oil, mashed garlic, brown sugar, 1/4 cup fresh mint and 1 teaspoon salt. Pour ingredients into large zipper-lock bag; add chicken and seal bag. Turn chicken to make certain that all parts are coated with marinade. Refrigerate for at least 2 hours and up to 24 hours.

To cook chicken, place large skillet on stove over high heat. When very hot, add 1 tablespoon olive oil. Remove chicken from marinade and let excess drip off. Add chicken to skillet and saute, turning, until both sides are nicely browned and chicken is cooked through, about 5 – 7 minutes per side. Transfer chicken to plate and keep warm.

In large bowl, toss spinach, fennel bulb, grapes and 1/4 cup fresh mint. In small bowl, whisk together 1/4 cup olive oil, red wine vinegar, minced garlic, shallots, 1/4 teaspoon salt and black pepper. Pour vinaigrette over slaw and toss well to coat. Divide slaw among four plates. Cut chicken into long, thin strips and arrange on top of slaw. Garnish with additional mint slices, if desired.