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1
Heat a grill pan or outdoor grill to high heat.
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2
Bring a large pot of water with a tight-fitting lid to a boil over high heat.
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3
Once the water boils, add some salt and the pasta, and cook according to package directions until al dente.
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4
In a small bowl, mix the garlic, grill seasoning, hot sauce, Worcestershire sauce, and 2 tablespoons of the vinegar.
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5
Whisk in 1/4 cup of the EVOO.
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6
Divide the mixture between two shallow bowls.
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7
Add the sliced onions to one and the chicken cutlets to the other.
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8
Toss to coat both thoroughly and marinate for a few minutes.
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9
In a salad bowl, combine the mustard and the remaining 3 tablespoons of vinegar with a little salt and pepper.
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10
In a slow, steady stream, whisk in the remaining 1/4 cup of EVOO, then add the grated cheese.
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11
Once the pasta is cooked, drain it thoroughly and add it to the salad bowl with the dressing; toss to coat.
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12
Since you are adding the pasta while it is still hot, the dressing will really soak into the pasta.
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13
Grill the onion slices, cooking them on each side until well marked, about 2 to 3 minutes.
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14
Grill the chicken cutlets for 3 to 4 minutes on each side.
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15
Remove the onions and the chicken from the grill to a cutting board to rest and cool off for about 5 minutes.
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16
Coarsely chop the grilled onions and cut the chicken into thin strips.
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17
Add them to the dressed pasta.
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18
Add the arugula, radicchio, basil, parsley, celery, mozzarella, and grape tomatoes.
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19
Season with a little salt and pepper and toss thoroughly.
