4 chicken cutlets (about 1 1/2 pounds)
Salt and pepper
1/3 cup basil leaves
1 cup shredded mozzarella cheese ( I used cheddar)
2 tomatoes, cored and thinly sliced
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 red bell pepper—stemmed, cored and thinly sliced 1 cucumber—trimmed, halved lengthwise and thinly sliced crosswise
1/2 head red-leaf lettuce, torn into bite-size pieces
Arrange the chicken rolls on the cooking grate, cover and grill, turning occasionally, until deep golden-brown and cooked through, about 15 minutes; transfer to a work surface. Let stand for 5 minutes, then remove the toothpicks and thinly slice crosswise.
Meanwhile, in a large bowl, whisk together the remaining 2 tablespoons olive oil and the lemon juice. Add the bell pepper, cucumber and lettuce and toss; season with salt and pepper. Serve with the chicken.