Blackberry Balsamic Grilled Chicken with Grilled Romaine Salad

I try to cook most of my meals on the grill in the summer in an effort to avoid heating the house.  Seems we pay a fortune in electric bills for the air conditioning so this is my way of reducing the bill if only a little bit.

Blackberry Balsamic Grilled Chicken with Grilled Romaine Salad

Chicken breasts, trimmed

1/4 c blackberry balsamic vinegar, or your favorite flavored balsamic vinegar (fig is great)

1 head of Romaine lettuce (enough for 4 people)

2 T lemon juice

6 T olive oil

salt and pepper to taste.

Place the chicken breast on a hot grill and cook for 7 minutes.  Flip over and brush the tops with blackberry balsamic vinegar.  Cook another 5 minutes or until done and no pink remains when cut open.

Wash the Romaine lettuce and cut in quarters leaving the core intact.  Chill in the refrigerator (if in a hurry, I have put them in the freezer for about 5 minutes.  You want the lettuce really cold but not frozen).  Place cut side down on the hot grill for about 4 minutes, rotate to the other cut side for another 2 minutes.  In a non-reactive bowl, whisk the lemon juice and olive oil into a vinaigrette.  Drizzle over the Romaine and serve with the chicken breasts.