Looking for a delicious tangy dinner? Then check out this fantastic bird breast dish served with salad vegetables or pasta. Really healthy and tasty and quick to prepare it so don’t miss this great recipe to make it at home enjoying a good dinner at the end of the week
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
1 In a 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 a 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 a 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 the 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.