4
oz mozzarella cheese, cut into bite-size strips (1 cup)
1
shallot, finely chopped (3 tablespoons)
8
cups salad greens
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Steps
1
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.
2
Place chicken in resealable food-storage plastic bag; pour remaining dressing over chicken. Seal bag; turn to coat chicken with marinade. Refrigerate 30 minutes.
3
Heat gas or charcoal grill. In medium bowl, toss tomatoes, cheese, shallot and 2 tablespoons of the reserved dressing; set aside.
4
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.
5
Divide salad greens among 4 plates. Top with tomato mixture and chicken; drizzle with remaining dressing.
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For a heartier meal, serve chicken and tomato salad over cooked pasta instead of salad greens.
Substitute balls or cubes of fresh mozzarella to add a special touch to this main-dish salad.
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