Shells' Warm Chicken Salad

• 1 tablespoon mustard
• 1 garlic clove, crushed
• 1 lime, juice of
• 800 g chicken tenderloins or 800 g skinless chicken breasts, sliced
• 1 cup snow peas (mange-tout)
• 1 cup rocket (arugula)
• 12 cherry tomatoes, halved
• 1 small avocado, sliced
• 14 cup chopped fresh basil
• extra virgin olive oil
• 2 teaspoons balsamic vinegar

1. Mix mustard, garlic, and lime juice in a medium bowl.
2. Add chicken, coat thoroughly, cover and refrigerate for 30 minutes.
3. 10 minutes before chicken is ready to come out of the refrigerator, prepare snow peas, arugula, tomatoes, avocado, basil, and onion.
4. Place in a large salad bowl.
5. Grill chicken, remove from heat, and let rest for 5 minutes.
6. While chicken is resting, add oil and balsamic vinegar to salad bowl and gently toss.
7. Arrange salad on serving plates, then top with chicken and serve immediately.

mustard, garlic, lime, chicken, snow peas, rocket, cherry tomatoes, avocado, fresh basil, extra virgin olive oil, balsamic vinegar

Taken from www.food.com/recipe/shells-warm-chicken-salad-314701 (may not work)