Balsamic Grilled Chicken and Goat Cheese

1 ½ pounds chicken breasts or thighs

For the marinade:

¼ cup balsamic vinegar

1 Tbs maple syrup

2 cloves garlic, minced

¼ cup olive oil

2 tsp goat cheese

salt

generous amount of ground pepper

 For the salad:

 2 bunches arugula

1 small disk goat cheese (minus the spoonful for the marinade.  I like to use pepper crusted goat cheese)

1 roasted pepper, torn into strips (You can used jarred in a pinch)

1 small cucumber, cut into disks

Whisk together all of the ingredients of the marinade.  Reserve half, and toss the other half into a plastic ziplock bag with the chicken.  Marinate for a few hours, or overnight.

 When you are ready to eat, toss together the arugula, roasted pepper, cucumber and goat cheese with the rest of the marinade.

Broil the chicken under the broiler, or grill it in a grill pan, until it is just cooked through.  Slice and serve atop the salad.

Serves two with leftovers.