1/4 cup balsamic vinegar 2 tbsp dijon mustard 2 cloves garlic, minced 2 tbsp fresh lime juice 4 boneless skinless chicken breast halves 1 lb red potatoes, unpeeled and diced 5 tbsp extra virgin olive oil 3 tbsp red wine vinegar 1 small red onion, diced 1 small green bell pepper, diced 1 small yellow bell pepper, diced 1 cup baby spinach, sliced 1/4 cup crumbled feta cheese 1/2 cup chopped fresh parsley salt and black pepper
To make the chicken: 1. In a large glass bowl, whisk the balsamic vinegar, mustard, garlic, lime juice, and salt and pepper to taste. Reserve 1/4 cup and set aside.
2. Add the chicken to the marinade in the bowl; turn to coat. Refrigerate for at least 20 minutes and up to 12 hours.
3. Preheat the grill to medium-high heat. Grill the chicken, brushing on the reserved marinade in the first 5 minutes of cooking. Transfer to a cutting board to rest.
To make the potato salad:
1. In a medium saucepan, cook the potatoes in salted water to cover for 10 minutes, or until tender. Drain and transfer to a large bowl.
2. Fold in the oil and vinegar. Fold in the onion, bell pepper, spinach, feta, and parsley, and season with salt and pepper to taste.