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 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 TOMATOES

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Drizzle the olive oil over the cut sides of the tomatoes, and sprinkle with garlic, salt, and black pepper.
• Place tomatoes, cut sides up, onto the preheated grill, and grill until the tomatoes start to sizzle and show blackened grill marks, about 4 minutes. Flip the tomatoes over and grill until the garlic turns golden brown, about 3 more minutes.

GRILLED CHICKEN WITH TOMATOES AND CORN

Steps:

• Heat the grill to medium-high. In a medium bowl, coat the chicken with 2 tablespoons olive oil, the chili powder and 1/2 teaspoon salt; set aside. (You can do this step up to 1 day ahead; refrigerate and bring to room temperature before cooking.)
• On a large platter, layer the tomatoes, corn kernels, red onion and fresh oregano (if using). Season with 3/4 teaspoon salt and drizzle with the remaining 1 tablespoon olive oil.
• When ready to grill, clean the grates with a grill brush, then lightly grease the grates. Grill the chicken until browned and cooked through, and it releases easily from the grates, 5 to 7 minutes per side. (If flare-ups occur, move the chicken to an area of the grill with smaller flames underneath. For a gas grill, close the lid between flips, listening and peeking occasionally for flare-ups.)
• Transfer the chicken to the platter. Let rest for 5 to 20 minutes before serving.