Best Grilled Tomato Vinaigrette Chicken Recipes

GRILLED CHICKEN SALAD WITH HERBED TOMATO VINAIGRETTE image

Yield Serves 4

Number Of Ingredients 17

For the Chicken
1 Tbsp olive oil
16 oz boneless, skinless chicken breasts
Dash freshly ground pepper
For the Vinaigrette
2Tbsp red wine vinegar
2 Tbsp extra virgin olive oil
1/2 C Water
1 Tbsp tomato paste
1 Tbsp minced fresh basil or 1/2 tsp dried basil
1 Tbsp minced fresh oregano or 1/2 tsp dried oregano
1 clove garlic, minced
1/4 tsp pepper, or to taste
To complete the recipe
8 cups kale
1/2 cup frozen corn, thawed
Freshly ground pepper and sprigs of fresh basil or fresh oregano for garnish

Steps:

Brush the chicken with oil and frill the chicken for about 5 minutes per side, or until it is lightly browned and cooked through at the thickes points. Transfer the chicken to a plate and cover to keep warm. Meanwhile, in a small bowl, whisk together the vinaigrette ingredients. Taste and adjust the seasoning. Set aside Rinse the kale leaves in cool water, do not dry. Drop them into a medium saucepan over medium-high heat. Cook, covered, without additional water except for the drops that cling to the leaves. Reduce the heat to medium and steam for 3-4 minutes, or until wilted. Remove the pan from the heat; keep covered. Slice the chicken into 1/2 inch wide diagonal strips. To assemble the salads, spread the steamed kale on each plate. Top with the chicken strips. Stir the vinaigrette before drizzling it over the salads. Sprinkle with the corn and garnish with pepper.

GRILLED TOMATO VINAIGRETTE CHICKEN image

Number Of Ingredients 22

Chicken:
2 tbsp olive oil
1 tbsp oil from sun-dried tomatoes
1 large sun-dried tomato in oil, drained, chopped
1 clove garlic, minced
Zest of 1 lemon
1 tbsp balsamic vinegar
1 tbsp each: chopped basil, chopped parsley
1/2 tsp salt
4 boneless, skinless chicken breasts (about 1-3/4 lb/800 g total)
Vinaigrette:
1 tomato, peeled, seeded, finely chopped
2 large sun-dried tomatoes in oil, thinly sliced
1 tbsp oil from sun-dried tomatoes
2 tbsp extra-virgin olive oil
1 tbsp balsamic vinegar
1 clove garlic, pressed or minced
1/2 tsp coarse sea salt, crumbled
Garnish:
1 tbsp pine nuts
1 tbsp chopped parsley
1 tsp chopped basil

Steps:

For chicken, put oils, sun-dried tomato, garlic, lemon zest, vinegar, basil, parsley and salt in large zip-lock bag. Squeeze to blend into paste. Pull or slice tenders off undersides of chicken breasts. Add breasts and tenders to bag. Massage to coat. Marinate at least 3 hours or overnight in fridge. Preheat barbecue to medium. Grill chicken, covered, just until juices run clear, about 15 minutes for breasts, 5 minutes for tenders. (Do not overcook.) Meanwhile, for vinaigrette, stir together tomato, sun-dried tomatoes, oils, vinegar, garlic and sea salt in medium pan. Heat on medium just until mixture comes to boil. Place chicken on platter or 4 serving plates. Top with equal amounts of warm tomato vinaigrette. Sprinkle pine nuts, parsley and basil over top. Makes 4 servings.