Grilled Chicken and Tomato Salad with Parmesan Vinaigrette
- Preheat grill. Season chicken breasts liberally. Cook on preheated oiled grill until just done (about 20 minutes).
- Remove chicken to a platter and keep warm.
- Whisk Parmesan into dressing. In a large bowl, toss greens with three-quarters of dressing. Set aside remaining dressing. Divide greens among four dinner plates.
- Slice chicken and place over greens. Scatter tomato wedges over salad and drizzle with remaining dressing.