Hot Chicken Salad with Creamy Honey-Garlic Dressing

For Dressing: In small bowl, whisk together vinegar, honey, mayonnaise, mustard, garlic, salt and pepper. Slowly whisk in oil until blended. Whisk in basil.

For Grilled Chicken: Pound chicken breasts until 1/2-inch thick. Brush with oil and sprinkle with salt and pepper.

Place chicken on greased barbecue grill over medium-high heat and cook for 8 minutes or until no longer pink inside, turning once. Remove to cutting board and cut into thin slices.

For Salad: For each salad, put 2 cups greens on a plate. Top with a quarter of the tomatoes and hot chicken. Sprinkle with 1 tablespoon green onion. Drizzle with a portion of the dressing. Sprinkle with salt and pepper to taste.