Grilled Chicken and Tomato Salad

A delicious fresh summer and diet-friendly dish.

The chicken breast can be grilled or boiled, or even reused from leftover chicken from the day before.
Everything is wrapped by grilled beef tomatoes, seasoned with a delicious herb sauce.

For this recipe, you can also use turkey or even lean veal previously boiled or grilled.

Thought for you:

Difficulty: Very Easy
Cost: Economical
Rest time: 10 Minutes
Preparation time: 5 Minutes
Portions: 4
Cooking methods: Coals, Grill
Cuisine: Italian
Seasonality: All Seasons

407.79 Kcal

calories per serving

Info Close

Energy 407.79 (Kcal)
Carbohydrates 31.32 (g) of which sugars 6.46 (g)
Proteins 47.92 (g)
Fat 10.83 (g) of which saturated 1.89 (g)of which unsaturated 0.91 (g)
Fibers 4.94 (g)
Sodium 347.27 (mg)

Indicative values for a portion of 11 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

1.32 lbs chicken breast, cooked, pan-fried (breast)
to taste roasting herbs
to taste salt
to taste pepper
1.32 lbs beef tomatoes
1 bunch chopped parsley
10 leaves basil
2 sprigs oregano
1 spring onion
1 clove garlic
2 tablespoons extra virgin olive oil
to taste salt
to taste pepper

Tools

What we need to make

1 Knife
1 Cutting Board
1 Grill cast iron

Steps

To make

We need to start preparing the grilled tomatoes so they have time to soak up the flavors.
The two most important things are: making the right cut, and having a very hot grill, preferably cast iron or directly on the charcoal grill if you can.
Let’s move to cutting, after washing the tomatoes, remove the stem and make slices about 0.4 inches thick.
Sprinkle a little salt on them, so they release some of the water content.
In the meantime, we’ll make the herb sauce.
Chop the parsley, spring onion, 1 clove of garlic, basil, and fresh oregano with a knife.
Chop them as finely as you can, then transfer them to a small bowl and add extra virgin olive oil, salt, and pepper. Whisk this mixture with a fork and set aside.
Now heat a cast iron grill well or, if you prefer, cook them on the charcoal grill.
Once everything is well heated, start grilling the beef tomato slices, and cook them for 3 minutes per side.
As you grill them, place them on a serving plate and spoon a little of the herb sauce over them.
Continue cooking all the tomato slices.
Now that you have finished grilling, while they cool and absorb flavors, prepare the chicken.
You can, as mentioned above, boil or grill the chicken simply with salt, oil, and herbs.
Then shred it, place it in a bowl, and season with oil, salt, and roasting herbs. (I make them at home).
Add half of the previously grilled and chopped tomatoes to the chicken.
Mix and serve on a plate by placing the remaining whole grilled tomato slices on top of the chicken and beef tomato salad.
Serve at room temperature.