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Recipe Summary

prep:
15 mins
cook:
5 mins
grill:
12 mins
Servings:
4
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Ingredients

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Directions

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  • Whisk together vinegar, garlic, mustard, mint, 1/4 teaspoon of the salt and 1/8 teaspoon of the black pepper. Gradually drizzle in olive oil, whisking constantly, so mixture emulsifies.

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  • In a medium bowl, combine tomatoes, basil and 3 tablespoons of the dressing. Cover and set aside.

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  • Heat a gas grill to medium-high or the coals in a charcoal grill to medium-hot. Lightly coat grill rack with oil or nonstick cooking spray.

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  • Brush chicken with remaining dressing and season with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Grill 5 to 6 minutes per side or until internal temperature reaches 160 degrees. Scatter cheese over top during last minute of cooking.

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  • Toss cooked pasta with half of the tomato salad. Serve with chicken and remaining tomato salad.

Nutrition Facts

475 calories; total fat 18g; saturated fat 5g; cholesterol 92mg; sodium 534mg; carbohydrates 37g; fiber 5g; protein 40g.

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