Grilled Chicken And Zucchini Salad

• 2 tablespoons Dijon mustard
• 2 tablespoons white-wine vinegar
• 1/4 cup extra-virgin olive oil
• 2 chicken breasts
• 3 medium zucchinis split in half lengthwise
• Salt and freshly ground black pepper
• 12 basil leaves, shredded
• Lettuce leaves for garnish

1. Combine the mustard and vinegar, beating them together until blended.
2. Beat in the olive oil.
3. Brush the chicken and zucchini with half this mixture.
4. Preheat grill or broiler.
5. Grill or broil the chicken and zucchini until the zucchini are lightly seared but still crisp and the chicken is cooked through.
6. (The zucchini will take less time than the chicken.)
7. Slice the zucchini thin and place in a bowl.
8. Toss with the rest of the mustard, oil and vinegar mixture.
9. When the chicken is done, allow it to cool briefly, then remove the bones and, if desired, the skin.
10. Cut the chicken into slivers.
11. Toss with zucchini and dressing.
12. Season to taste with salt and pepper, add basil, toss again, serve on bed of lettuce.

mustard, whitewine vinegar, extravirgin olive oil, chicken breasts, lengthwise, salt, basil

Taken from cooking.nytimes.com/recipes/7360 (may not work)