Step 1

In medium bowl, beat oil, vinegar, garlic, mustard, sugar, salt and pepper with whisk until well blended.

Step 2

Reserve 1/2 cup of dressing for salad; set aside.

Step 3

Place chicken in resealable food-storage plastic bag; pour remaining dressing over chicken.

Step 4

Seal bag; turn to coat chicken with marinade.

Step 5

Refrigerate 30 minutes.

Step 6

Heat gas or charcoal grill.

Step 7

In medium bowl, toss tomatoes, cheese, shallot and 2 tablespoons of the reserved dressing; set aside.

Step 8

Remove chicken from marinade; discard marinade.

Step 9

Carefully brush oil on grill rack.

Step 10

Place chicken on grill over medium heat.

Step 11

Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F).

Step 12

Let stand 5 minutes; cut into 1/2-inch strips.

Step 13

Divide salad greens among 4 plates.

Step 14

Top with tomato mixture and chicken; drizzle with remaining dressing.