Mustard Mint Grilled Chicken with Tomato Dressing

You just can't beat grilled Chicken…hopefully old man winter will go away soon so BBQing is more fun.  This is  a great recipe from Food & Drink 2011

1/3 cup roughly chopped lime (skin on)
1/4 cup mustard
1 cup mint, basil or coriander leaves
2 large cloves garlic, peeled
1 tbsp soy sauce
1/4 cup vegetable oil
Salt and freshly ground pepper
6 boneless chicken breasts, skin on

Tomato Dressing
1/2 cup chopped tomato
1/4 cup lemon juice
1 tsp sugar
1/2 cup olive oil

Garnish
1 head Boston Lettuce
2 Vidalia or other sweet onions, thinly sliced
1 English cucumber, thinly sliced
1/4 cup + 2 tbsp slivered mint

1. Place lime, mustard, mint, garlic, soy sauce and oil in a food processor and process until slightly chunky.  Season well with salt and pepper.  Place chicken in a large bowl and toss with marinade.  Cover and let marinate for 30 minutes at room temperature or refrigerate for up to 24 hours.
2. Place tomato, lemon juice, sugar and oil in a food processor or mini chop (or blender).  Process until smooth.  Season with salt and pepper to taste.
3. Prepare a serving platter by lining it with Boston lettuce.  Scatter onions, cucumber and 1/4 cup mint over lettuce.  Pour over half of dressing.
4. Preheat grill to medium.
5. Remove chicken from marinade and season with salt and pepper.  Place on grill, skin side down, close lid and grill for 5 minutes, then turn chicken over and grill another 8 to 10 minutes or until juices run clear.
6. Place chicken on a board and slice into thick slices or leave whole.  Add to platter and sprinkle everything with remaining dressing and 2 tbsp slivered mint.