Grilled Chicken and Tomato-Basil Salad with Parmesan

This recipe serves:  4

2 tablespoons extra virgin olive oil
1 to 2 cloves garlic, minced
salt to taste
freshly ground black pepper
10 leaves fresh basil, chopped
1 pint cherry tomatoes, halved
nonstick cooking spray
4 boneless, skinless chicken breasts, about 4 to 6 ounces each
juice and zest of 1 lemon
8 cups arugula leaves
1/4 cup Parmesan cheese shavings
1. In a medium bowl, mix 1 tablespoon of olive oil, garlic, salt, pepper and basil together. Add the cherry tomatoes and toss to combine.
(This can be made in advance and stored in the refrigerator for 1 day.)

2. Spray the grill grate with nonstick cooking spray and preheat the grill to medium-high.

3. Season the chicken breasts with salt and pepper and grill them on both sides until the chicken is cooked through, about 6 to 8 minutes per side.

4. In large bowl, whisk the remaining olive oil, lemon juice and zest together. Add the arugula and toss to combine.

5. Arrange the arugula on 4 dinner plates or on a serving platter. Place the chicken breasts on top of the arugula and garnish with the tomato salad and Parmesan shavings.

Serving Size: 1 chicken breast with tomato-basil salad

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