Mustard-Mint-Lime Chicken with Light Tomato Sauce
⅓ cup roughly chopped lime, with skin on (about one large lime)
¼ cup mustard - we used mostly grainy mustard, with a bit of dijon
1 cup mint leaves, bits of stem included
2 large cloves garlic, peeled
1 tbsp soy sauce
¼ cup vegetable oil
Salt and freshly ground pepper
4 boneless skinless chicken breasts
½ cup chopped tomato
¼ cup lemon juice
1 tsp sugar
½ cup olive oil
1 head Boston lettuce
1Vidalia onions thinly sliced
1 English cucumber, thinly sliced
¼ cup slivered mint
2. Place tomato, lemon juice, sugar and oil in a food processor or mini-chop. Process until smooth. Season with salt and pepper to taste.
3. Preheat grill to medium.
4. Remove chicken from marinade and season with salt and pepper. Place on grill, close lid and grill for 5 minutes, then turn chicken over and grill another 8 to 10 minutes or until juices run clear.You can baste the chicken with the leftover marinade, just be sure it cooks on the chicken for at least 5 minutes.
6. Place chicken on a board and slice into thick slices. Add on top of the salad and sprinkle everything with remaining dressing and the slivered mint.