Grilled Chicken Tomato Cucumber Salad
User Reviews
5
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Prep Time
30 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
4
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Calories
588 kcal
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Course
Main Course, Salad
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Cuisine
American
Grilled Chicken Tomato Cucumber Salad
Description
The salad starts with marinated and grilled chicken breasts that provide a smoky, juicy protein component. The dressing is prepared by mashing garlic with anchovy paste and salt, then shaking with olive oil, lemon juice and zest, and black pepper, delivering a pungent, citrusy, and umami-rich flavor profile. This dressing is used on the salad greens and also tossed with boiled red potatoes, which add a tender, earthy contrast.
A combination of bib lettuce, arugula or baby spinach, cherry and diced tomatoes, thinly sliced English cucumber, and fresh basil and parsley create a fresh, crisp base for the warm chicken. The salad is garnished with basil leaves to emphasize the herbaceous notes. This makes a balanced and attractive dish suitable for lunch or light dinner.
The potatoes can be dressed ahead and served at room temperature or slightly warm, making the salad convenient for preparation in advance. Fresh ingredients and the bold dressing elevate simple salad components into a flavorful meal.
Ingredients
- ⅔ cup extra-virgin olive oil
- lemon finely grated zest from 1 large
- 3 tablespoons lemon juice fresh
- 2 inches anchovy paste see tips
- 1 garlic large clove
- 1 teaspoon kosher salt divided
- ½ teaspoon black pepper freshly ground
- 1 ¼ pound red potato scrubbed and halved or quartered if large, small
- 4 medium boneless skinless chicken breasts
- 1 medium English seedless cucumber, thinly sliced
- 1 cup cherry tomato halved or grape tomato
- 2 tomato medium
- 3 tablespoons basil finely chopped, fresh leaves
- 1 tablespoon parsley finely chopped, fresh
- 6 cups lettuce bib lettuce, arugula or baby spinach, leaf
- basil leaves for garnish, if desired, small
Instructions
- Peel garlic by smashing with the flat side of a knife on a work surface. Finely chop garlic, then add ½ teaspoon salt and anchovy paste. Mash chopped garlic with the flat side of a large, sharp knife until a paste forms.
- Shake the oil, lemon zest and juice, anchovies, garlic paste, ½ tsp. salt, and ¼ teaspoon pepper in a jar with a lid.
- Put the potatoes in a 3-quart saucepan. Add water to cover and 2 teaspoons kosher salt. Bring to a boil over high heat and cook until tender, about 8-10 minutes. (Exact time will depend on the size of your potatoes.) Drain potatoes well and then transfer to a medium size bowl. Add 2 tablespoons of the dressing, ¼ teaspoon salt and ¼ teaspoon pepper. Stir to coat. (Dressing and potatoes can be made early in the day. Toss the potatoes with the dressing and seasonings, then after they cool down, store in a covered container in the refrigerator. Bring to room temperature or warm a bit in the microwave before serving.)
- Toss the chicken in a medium bowl with 2 tablespoons of the dressing ½ teaspoon salt, and ⅛ teaspoon pepper. Allow to marinate for 30 minutes.
- Prepare a medium-high gas or charcoal grill fire.
- Arrange the chicken on the grill. Cover the grill and cook, turning the chicken after about 5 minutes, until the chicken is just cooked through, 10 to 12 minutes total. For perfectly juicy chicken, use an instant-read thermometer. Internal temp should be right at 160˚F. Let the chicken rest 5 minutes before slicing.
- Meanwhile, in a medium bowl, combine the cucumber, tomatoes, herbs, 2 tablespoons of the dressing. Taste and season with salt and pepper as needed.
- Slice the chicken. Divide lettuce between 4 dinner plates or shallow bowls, Arrange sliced chicken, tomato/cucumber salad and potatoes over lettuce. Drizzle chicken with a little more of the dressing. Pass extras dressing at the table.
Notes
- This recipe is adapted from Fine Cooking magazine.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 588 kcal
% Daily Value*
| Calories | 588kcal | 29% |
| Carbohydrates | 31g | 10% |
| Protein | 29g | 58% |
| Fat | 39g | 60% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 73mg | 24% |
| Sodium | 802mg | 33% |
| Potassium | 1497mg | 32% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 4165IU | 83% |
| Vitamin C | 36.4mg | 40% |
| Calcium | 58mg | 6% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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