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Grilled Chicken and Tomato Salad
This is a light and refreshing recipe that can be incorporated for either lunch or dinner
Ingredients
Grilled Chicken
- 2 lbs chicken breast
- 1/4 cup extra virgin olive oil
- 2 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp ground black pepper
Tomato Salad
- 1 1/2 cup grape tomatoes quartered
- 1/3 cup flat leafed parsley finely chopped
- 3 scallions finely sliced
- 1 1/2 cup cucumber chopped into quarters, seeds removed
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- salt and pepper
Instructions
Grilled Chicken
- Cut the chicken breasts in half horizontally to form two cutlets. 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.
- 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.
Tomato Salad
- While the chicken is marinating, assemble the tomato salad. 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.
Notes
The cooking time for the chicken will vary depending on the size and thickness.
