5.0 from 15 votes
Grilled Chicken Tomato Cucumber Salad
This salad is light, lean, healthy and incredibly delicious!
Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 4
Calories: 588 kcal
Course:
Main Course , Salad
Cuisine:
American
Ingredients
- ⅔ cup extra-virgin olive oil
- finely grated zest from 1 large lemon
- 3 tablespoons fresh lemon juice
- 2 inches anchovy paste see tips
- 1 large clove garlic
- 1 teaspoon kosher salt divided
- ½ teaspoon freshly ground black pepper
- 1 ¼ pound small red potatoes scrubbed and halved or quartered if large
- 4 medium boneless skinless chicken breasts
- 1 medium English seedless cucumber, thinly sliced
- 1 cup halved cherry or grape tomatoes
- 2 medium tomatoes
- 3 tablespoons finely chopped fresh basil leaves
- 1 tablespoon finely chopped fresh parsley
- 6 cups leaf lettuce bib lettuce, arugula or baby spinach
- Small basil leaves for garnish, if desired
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.
Cup of Yum
Notes
- Adapted from Fine Cooking
Nutrition Information
Calories
588kcal
(29%)
Carbohydrates
31g
(10%)
Protein
29g
(58%)
Fat
39g
(60%)
Saturated Fat
5g
(25%)
Cholesterol
73mg
(24%)
Sodium
802mg
(33%)
Potassium
1497mg
(43%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
4165IU
(83%)
Vitamin C
36.4mg
(40%)
Calcium
58mg
(6%)
Iron
2.8mg
(16%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 588
% 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.