Ingredients
2/3
cup olive oil
1/3
cup balsamic vinegar
2
cloves garlic, finely chopped
1
tablespoon Dijon mustard
1 1/2
teaspoons sugar
1/2
teaspoon salt
1/4
teaspoon pepper
4
boneless skinless chicken breasts (about 1 1/4 lb)
2
cups grape tomatoes (12 oz), cut into quarters
4
oz mozzarella cheese, cut into bite-size strips (1 cup)
1
shallot, finely chopped (3 tablespoons)
8
cups salad greens
Preparation
In medium bowl, beat oil, vinegar, garlic, mustard, sugar, salt and pepper with whisk until well blended. Reserve 1/2 cup of dressing for salad; set aside.
Place chicken in resealable food-storage plastic bag; pour remaining dressing over chicken. Seal bag; turn to coat chicken with marinade. Refrigerate 30 minutes.
Heat gas or charcoal grill. In medium bowl, toss tomatoes, cheese, shallot and 2 tablespoons of the reserved dressing; set aside.
Remove chicken from marinade; discard marinade. Carefully brush oil on grill rack. Place chicken on grill over medium heat. Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F). Let stand 5 minutes; cut into 1/2-inch strips.
Divide salad greens among 4 plates. Top with tomato mixture and chicken; drizzle with remaining dressing.
