Grilled Chicken and Tomato Salad

This salad recipe may sound ordinary, but you’ll think otherwise once you taste the fresh produce and flavorful goat cheese in every bite.

Photo by Judy Z.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings (serving size: 1 salad)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    (6-ounce) skinless, boneless chicken breast halves 1/4 teaspoon salt

  • 1/4

    teaspoon black pepper

  • Cooking spray

  • 5

    cups arugula

  • 1

    cup halved multicolored cherry tomatoes

  • 1/4

    cup thinly sliced red onion

  • 1/4

    cup olive oil and vinegar salad dressing, divided 10 pitted kalamata olives, chopped

  • 1/2

    cup crumbled goat cheese

Directions

1. Heat a large grill pan over medium-high heat. Sprinkle chicken with salt and pepper. Coat pan with cooking spray. Place chicken in pan; cook 6 minutes on each side or until done. 2. While chicken cooks, combine arugula, tomatoes, onion, 3 tablespoons dressing, and olives; toss gently. Arrange about 1 cup salad on each of 4 plates; top each with 2 tablespoons cheese. Brush chicken with remaining 1 tablespoon dressing. Cut chicken into slices. Arrange 1 sliced chicken breast half on each salad.

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