Grilled Chicken Roast Tomato Salad Recipes

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.

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 TOMATO SALAD

Steps:

• Cut the chicken breasts in half horizontally to form two cutlets. Gently press down with the back of a knife to even the breasts if necessary.
• In a large flat dish, mix your marinade and add the chicken. Cover the dish with plastic wrap and refrigerate for 30 minutes, turning the chicken over in the marinade halfway through.While the chicken is marinating, assemble your tomato salad.
• Remove the chicken from the marinade, draining off the excess.
• Heat a ribbed grill plate over high and cook the chicken for 2-3 minutes on both sides or until cooked through. Do not overcook, or the chicken will dry out.
• Cut your cucumber in half, and remove the seeds using a teaspoon. Cut the cucumber in half again, and dice. Add to a medium-size bowl.
• Slice the tomatoes into quarters. Finely slice the parsley and spring onions. Add to the bowl with the cucumbers.
• Add the lemon juice and olive oil. Mix well and season to taste. Serve alongside the grilled chicken.

GRILLED CHICKEN BREASTS WITH GRILLED CORN AND TOMATO SALAD

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.