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Preheat oven broiler. Prepare vinaigrette. In a large bowl combine salad greens, onion, carrot and bell pepper; chill. Push a piece of goat cheese and sprig of rosemary between the skin and meat of each chicken breast. Smooth the skin over the meat. Brush with olive oil; season with salt and pepper.
Place chicken on broiler pan, skin side up. Broil 7 or 8 minutes per side or until breast meat is no longer pink. Toss salad with dressing; divide among 4 small plates. Place each chicken breast on a cutting board; cut into slices. Arrange on a bed of salad. Garnish with pine nuts. Serve at once.
Republished with Permission, National Chicken Council
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