Grilled Chicken And Roasted Cherry Tomato Salad With Herbed Champagne Dijon Vinaigrette Recipes

GRILLED CHICKEN BREAST WITH MARINATED CHERRY TOMATO SALAD

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 CHICKEN AND ROASTED CHERRY TOMATO SALAD WITH HERBED CHAMPAGNE-DIJON VINAIGRETTE

Steps:

• Whisk the vinegar, olive oil, herbs, salt and pepper in a small bowl until emulsified.
• Place the chicken breasts in a plastic baggie and pour in the marinade. Marinate for at least 4 hours, preferably overnight.
• To roast the cherry tomatoes, place them on a baking sheet covered with aluminum foil. Drizzle some extra virgin olive oil over them and lightly sprinkle with salt and freshly ground black pepper. Roast in an oven preheated to 400 degrees F for 10-15 minutes or until the skins are collapsed and are just barely beginning to brown. Remove from oven and set aside.
• Grill the chicken until done, basting regularly with the marinade. Slice the chicken in slices about ¼ inch thick.
• Arrange the lettuce on two plates and place the sliced chicken breasts on top. Divide the cherry tomatoes and arrange them on top of the greens. Sprinkle about 2 tablespoons of blue cheese over each plate and drizzle with the Champagne Dijon Vinaigrette. Serve immediately.