1 tablespoon red wine vinegar
1 garlic clove, minced
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons extra virgin olive oil
1 tablespoon purchased garlic oil*
1 lb. boneless skinless chicken breast halves
4 cups mixed salad greens
3/4 cup coarsely chopped fresh mint
1/2 large cucumber, unpeeled, halved lengthwise, sliced
4 radishes, halved, sliced
3/4 cup halved oven dried tomatoes
1/2 cup (2 oz.) crumbled feta cheese
1. In small bowl, combine all dressing ingredients except oils. Slowly whisk in oils.
2. Brush chicken breasts with 1 tablespoon of the dressing. Place on gas grill over medium heat or charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until juices run clear, turning once.
3. Meanwhile, in large bowl, combine salad greens, mint, cucumber and radishes. Toss with half of dressing. Place on serving platter.
4. Slice chicken diagonally; arrange over greens. Top with tomatoes. Drizzle remaining half of dressing over chicken and tomatoes. Top with cheese. If desired, sprinkle with additional freshly ground pepper and garnish with additional fresh mint.
TIP *To substitute for garlic oil, add 1/2 garlic clove, minced, to 1 tablespoon extra-virgin olive oil.
PER SERVING: 330 calories, 20 g total fat (5 g saturated fat), 29 g protein, 9 g carbohydrate, 75 mg cholesterol, 585 mg sodium, 2.5 g fiberWant to make your own oven-dried tomatoes? Find out how here.