Shells' Warm Chicken Salad

Shells posted this recipe at FibroTalk; the missing amount for extra virgin olive oil is 1 tablespoon (I couldn't get it to display when I entered the recipe).

• Ready In: 45 mins
• Serves: 4

Ingredients

• 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
• 1⁄4 cup  chopped fresh basil
•  extra virgin olive oil
• 2  teaspoons  balsamic vinegar

Directions

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. Place in a large salad bowl.
4. Grill chicken, remove from heat, and let rest for 5 minutes.
5. While chicken is resting, add oil and balsamic vinegar to salad bowl and gently toss.
6. Arrange salad on serving plates, then top with chicken and serve immediately.