Marinated Grilled Chicken and Tomatoes

Serves 4-

3 Tbsp SOOC fig balsamic vinegar

2 tsp Dijon mustard

1 tsp minced garlic

3 Tbsp SOOC Arbosana EVOO

1 pt cherry/grape tomatoes, halved

1/4 cup sliced red onion

1 1/2 lb chicken breast cutlets (1/4″ thick)

4 cup baby arugula or mixed greens

  

1. Whisk together vinegar, mustard, and garlic. Add oil in slow stream, whisking to combine. Season to taste. Divide between 2 bowls. Add tomatoes and onion to one bowl and chicken to the other. Marinate 15 minutes.

  

2. Preheat grill to medium heat. Remove chicken from marinade (discard marinade). Grill chicken, turning, until golden brown and cooked through, 6 minutes. Transfer to plate and cover to keep warm.

  

3. Toss arugula or mixed greens in bowl with marinated tomatoes and onion to coat. Halve chicken and divide among 4 plates. Top with salad.