Best Grilled Chicken With Tomato And Bread Salad Recipes

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GRILLED CHICKEN WITH TOMATO-CUCUMBER SALAD



Grilled Chicken with Tomato-Cucumber Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 23m

Yield 4 servings

Number Of Ingredients 12

1 clove garlic
1 teaspoon kosher salt, plus more to taste
1 tablespoon extra-virgin olive oil
1/4 lemon, juiced (about 1 tablespoon)
1 cup pear tomatoes, sliced in rounds
1 kirby cucumber, unpeeled, quartered lengthwise and sliced
3 pepperoncini peppers, stemmed and minced
1 tablespoon chopped fresh dill
Freshly ground black pepper
4 chicken paillards (scaloppini), about 4 ounces each
Olive oil spray
Freshly ground black pepper

Steps:

  • Smash the garlic clove, sprinkle with 1 teaspoon of salt and with the flat side of a large knife, mash and smear to a coarse paste. Put the garlic paste in a large bowl and stir in the olive oil and lemon juice. Add the tomatoes, cucumber, pepperoncini, and dill and toss. Give a couple of generous grinds of black pepper. Toss again, and set aside.
  • Preheat a grill pan or nonstick skillet to medium high. Spray the chicken paillards lightly with the olive oil and season with salt and black pepper. Grill the chicken, in batches if necessary, to avoid crowding the pan, turning once, until cooked through, about 2 minutes per side. Place each paillard on a plate and serve topped with the tomato-cucumber salad.

Nutrition Facts : Calories 203 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 66 milligrams, Sodium 745 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 29 grams, Sugar 6 grams

GRILLED CHICKEN BREAST WITH MARINATED CHERRY TOMATO SALAD



Grilled Chicken Breast with Marinated Cherry Tomato Salad image

"This is a great summertime dish as tomatoes are at their peak during the summer," says Marc. "Serve with some crusty bread to soak up any leftover cherry tomatoes."

Provided by Marc Forgione

Categories     main-dish

Time 5h10m

Yield 2 servings

Number Of Ingredients 15

2 teaspoons coriander seeds
2 cups heirloom cherry tomatoes
1/4 red onion, thinly sliced
5 tablespoons extra-virgin olive oil
2 tablespoons fresh ginger juice
2 tablespoons fresh basil leaves, thinly sliced
1 tablespoon fresh mint leaves, thinly sliced
1 tablespoon sherry vinegar
1 clove garlic, minced
Kosher salt and freshly ground black pepper
3 tablespoons extra virgin olive oil
5 fresh basil leaves, torn
1 clove garlic, sliced
2 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper

Steps:

  • For the marinated cherry tomatoes: Toast the coriander seeds in a small skillet over medium heat until fragrant, 3 to 5 minutes. Transfer to a mortar and pestle and crack. Allow to cool.
  • Bring a medium pot of water to a boil. Make a small "x" incision at the bottom of each tomato. Blanch the cherry tomatoes for 1 minute and immediately transfer them to a large bowl filled with ice water (an ice bath). Allow the tomatoes to cool, and then peel the tomatoes and discard the skins.
  • In a medium bowl, mix together the coriander, peeled tomatoes, onions, olive oil, ginger juice, basil, mint, vinegar, and garlic. Season with salt and pepper, cover, and allow the tomato mixture to sit at room temperature for 4 hours.
  • For the chicken: Combine the olive oil, basil and garlic in a large bowl. Add the chicken breasts, making sure to coat all sides with the marinade. Cover and let marinate for at least 2 hours in the refrigerator.
  • Preheat the grill to medium heat. Remove the chicken from the marinade and pat dry with a towel. Sprinkle with salt and pepper. Add chicken breasts and grill for around 5 minutes on each side, depending on how hot your grill is, or until cooked through.
  • Serve the chicken with some of the marinated tomatoes on top.

GRILLED BASIL CHICKEN AND TOMATOES



Grilled Basil Chicken and Tomatoes image

Relax after work with a cold drink while this savory chicken marinates in an herby tomato blend for an hour, then toss it on the grill. It's one of those basil recipes that tastes just like summer. -Laura Lunardi, West Chester, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

3/4 cup balsamic vinegar
1/4 cup tightly packed fresh basil leaves
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon salt
8 plum tomatoes
4 boneless skinless chicken breast halves (4 ounces each)

Steps:

  • For marinade, place first five ingredients in a blender. Cut 4 tomatoes into quarters and add to blender; cover and process until blended. Halve remaining tomatoes for grilling., In a bowl, combine chicken and 2/3 cup marinade; refrigerate, covered, 1 hour, turning occasionally. Reserve remaining marinade for serving., Drain chicken, discarding marinade. Place chicken on an oiled grill rack over medium heat. Grill chicken, covered, until a thermometer reads 165°, 4-6 minutes per side. Grill tomatoes, covered, over medium heat until lightly browned, 2-4 minutes per side. Serve chicken and tomatoes with reserved marinade.

Nutrition Facts : Calories 177 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 171mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

GRILLED CHICKEN BREASTS WITH GRILLED CORN AND TOMATO SALAD



Grilled Chicken Breasts With Grilled Corn and Tomato Salad image

From America's Test Kitchen. A fast corn and tomato salad pairs well with quick-cooking chicken breasts, but a few tricks-like jumpstarting the corn in the microwave first-streamline this recipe even further. For this dish, buy chicken breasts that are about 1/2-inch thick.

Provided by SweetSueAl

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

2 ears corn, husks and silk removed
2 teaspoons olive oil, plus
1/4 cup additional olive oil
table salt & fresh ground pepper
2 tablespoons lemon juice
2 garlic cloves, minced
3 tablespoons chopped fresh basil
1 tablespoon Dijon mustard
1 tablespoon honey
4 (5 ounce) boneless chicken breasts, trimmed
1 beef steak tomatoes, diced
table salt & fresh ground pepper

Steps:

  • Wrap corn in microwave-safe plastic wrap and microwave on high power until slightly softened, about 3 minutes, turning corn over halfway through cooking. Cool slightly and remove plastic wrap. Brush with 2 teaspoons oil and season with salt and pepper.
  • Whisk lemon juice, garlic, basil, and remaining 1/4 cup oil together in small bowl and season with salt and pepper. Transfer 2 tablespoons dressing to medium bowl and whisk in mustard and honey.
  • Pat chicken dry, season with salt and pepper, and toss in honey-mustard mixture to coat.
  • Grill chicken over hot fireuntil cooked through, about 3 minutes per side, transfer to platter, and cover with foil.
  • Grill corn until soft and lightly charred, 5 to 6 minutes. Remove from grill, cool slightly, and cut kernels from cob.
  • Combine corn, tomato, and remaining dressing (without honey and mustard) in medium bowl and season with salt and pepper. Serve corn salad with chicken.

Nutrition Facts : Calories 475.4, Fat 29.8, SaturatedFat 6.1, Cholesterol 90.7, Sodium 143.8, Carbohydrate 21.9, Fiber 2.3, Sugar 7.3, Protein 32.1

SUMMER LAYERED SALAD WITH GRILLED CHICKEN AND TOMATO VINAIGRETTE



Summer Layered Salad with Grilled Chicken and Tomato Vinaigrette image

Here is the best of summer stacked in a salad. Though a lot of the ingredients are grilled, you can cook them simultaneously and pull them off as they finish. Just make sure to have your tools organized before you hit the flame. The tomato vinaigrette is creamy, sharp and sweet. Make it all summer long as your go-to salad dressing (even for non-vertical salads).

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 14

4 ripe medium tomatoes
Juice of 1/2 lemon
3 tablespoons mayonnaise
1 tablespoon white wine vinegar
1 teaspoon honey
1/8 teaspoon cayenne pepper
Kosher salt
3 small boneless, skinless chicken breasts
4 thick slices sourdough bread
2 large ears corn
1 medium zucchini, cut lengthwise into long 1/2-inch-thick slabs
1 head romaine, shredded
1 cup fresh basil leaves, plus more for garnish
1 cup crumbled feta cheese

Steps:

  • Preheat an outdoor grill to medium heat. Roughly chop 2 of the tomatoes, and put into a blender, along with the lemon juice, mayonnaise, vinegar, honey, cayenne and 3/4 teaspoon salt. Blend until smooth.
  • Toss the chicken with 3 tablespoons of the tomato dressing and 1/2 teaspoon salt in a medium bowl.
  • Lay the bread, corn and zucchini out on a rimmed baking sheet. Brush everything all over with 2 tablespoons of the tomato dressing, and sprinkle with about 1/2 teaspoon of salt. Keep the baking sheet near your grill to transfer the grilled ingredients to when they're ready.
  • Grill the chicken until it is nicely marked on the outside and registers 160 degrees F in the thickest part on a meat thermometer, 8 to 10 minutes per side. Remove and let cool (it will finish cooking as it cools). Grill the zucchini until grill marks appear and it's slightly tender, 4 to 6 minutes per side. Grill the corn, turning as needed, until charred on all sides, 8 to 10 minutes. Grill the bread until nicely charred, about 2 minutes per side.
  • Keeping all the individual ingredients separate, shave the corn kernels off the cobs, and cut the chicken, bread and zucchini into bite-size pieces.
  • Using a straight-sided 3-quart tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars with lids for 4 individual salads, make a first layer with half the romaine, then add the following in separate layers: half the basil, the chicken, the zucchini, the feta, the corn, the remaining romaine, the remaining basil, and the bread. Cut the 2 remaining tomatoes into thin wedges, and arrange on top. Sprinkle with more basil leaves for garnish. The salad can be put together, covered and refrigerated for up to 2 hours before serving.
  • If making 1 salad, just before serving, transfer it to a large bowl, toss with the remaining dressing and season with salt and pepper. If making 4 salads, add dressing to each jar, season with salt and pepper, cover with the lid and shake to coat.

Nutrition Facts : Calories 441, Fat 21 grams, SaturatedFat 7 grams, Cholesterol 78 milligrams, Sodium 730 milligrams, Carbohydrate 43 grams, Fiber 7 grams, Protein 27 grams, Sugar 12 grams

GRILLED CHICKEN SALAD SANDWICH



Grilled Chicken Salad Sandwich image

This is a great way to use leftover grilled chicken breasts from dinner the night before. I like it on wheat. My husband likes it on sourdough.

Provided by Erin Noel

Categories     Main Dish Recipes     Sandwich Recipes     Chicken

Time 15m

Yield 4

Number Of Ingredients 12

1 cup mayonnaise
⅛ teaspoon ground black pepper
⅛ teaspoon garlic powder
⅛ teaspoon celery salt
4 cups chopped leftover grilled chicken
2 celery stalks, sliced
½ cup sweetened dried cranberries
⅔ cup salted cashews
8 slices bread, toasted
4 tablespoons mayonnaise
4 large red leaf lettuce leaves
1 ripe tomato, sliced

Steps:

  • Whisk together 1 cup of mayonnaise, pepper, garlic powder, and celery salt until combined. Combine the chicken, celery, cranberries, and cashews in a large bowl. Pour the mayonnaise mixture over the chicken mixture and stir until evenly combined.
  • Spread 1/2 tablespoon of mayonnaise on each slice of toasted bread. Divide the chicken salad between four of the slices of toast; top each with a lettuce leaf and a slice of tomato. Complete each sandwich with the remaining toast slices.

Nutrition Facts : Calories 1077.7 calories, Carbohydrate 50 g, Cholesterol 131.1 mg, Fat 77.4 g, Fiber 3.7 g, Protein 46.9 g, SaturatedFat 13.6 g, Sodium 1048.2 mg, Sugar 17.1 g

GRILLED CHICKEN WITH TOMATO AND BREAD SALAD



Grilled Chicken with Tomato and Bread Salad image

Categories     Bread     Salad     Chicken     Olive     Tomato     Backyard BBQ     Summer     Grill     Grill/Barbecue     Gourmet

Yield Serves 6

Number Of Ingredients 15

For Salad
1/2 pound crusty peasant-style bread, torn into bite-size pieces (about 6 cups)
3 large vine-ripened tomatoes (about 1 1/2 pounds), cut into 3/4-inch pieces
3/4 cup finely chopped inner (very pale green) celery ribs and leaves
1/3 cup small brine-cured black olives such as Gaeta or Niçoise, halved and pitted
1/4 cup finely chopped red onion
2 tablespoons drained capers
2 to 3 tablespoons red-wine vinegar
2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
1/3 cup extra-virgin olive oil
For Chicken
3 whole skinless boneless chicken breasts (about 2 pounds total), halved
vegetable oil for brushing chicken
1 cup fresh basil leaves, torn into pieces
Garnish: whole celery leaves

Steps:

  • Make Salad:
  • Preheat broiler.
  • On a large baking sheet spread bread in one layer and toast under broiler about 4 inches from heat until pale golden, about 3 minutes on each side. Cool bread. Bread may be toasted 2 days ahead and kept in a sealable bag at room temperature.
  • In a bowl toss together bread, tomatoes, chopped celery, olives, onion, and capers. In a blender or small food processor blend together vinegar, garlic paste, olive oil, and salt and pepper to taste until smooth and drizzle over salad. Toss salad well and let stand at room temperature while grilling chicken.
  • Grill Chicken:
  • Prepare grill.
  • Brush chicken with vegetable oil and season with salt and pepper. Grill chicken on a rack set 5 to 6 inches over glowing coals 4 to 5 minutes on each side, or until just cooked through. (Alternatively, chicken may be grilled in 2 batches in a hot well-seasoned ridged grill pan over moderately high heat.) Transfer chicken to a cutting board and cool.
  • Stir basil into salad. Slice chicken on the diagonal and serve with salad. Garnish each serving with whole celery leaves.

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