New-Style Chicken Salad
Cut each chicken breast half into 4 slices. Place in a baking dish. Place the peppers, onion, zucchini, and cherry tomatoes in a separate dish.
In a small bowl, combine oil with lemon juice and zest, basil, salt and pepper until blended. Spoon half the marinade over chicken and remaining marinade over vegetables and toss to coat. Cover both dishes with plastic wrap and marinate in the refrigerator at least 2 hours.
Remove chicken from marinade; drain and discard marinade. Preheat the broiler or grill. Broil or grill the chicken 6 to 8 minutes or until cooked through. Transfer the chicken breasts to a platter, cover and keep warm.
Add the vegetables to the broiler and grill and cook until browned and softened, turning once and brushing twice with the marinade. Serve the chicken and vegetables on a bed of lettuce leaves.