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

Nutrition Facts

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

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