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Grilled Chicken and Tomato Salad

Grilled Chicken and Tomato Salad
Photo: John Autry; Styling: Mindi Shapiro Levine
Total time 20 mins
Yield

4 servings (serving size: 1 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.

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

Nutrition Information

  • calories 305
  • fat 15.9 g
  • satfat 4.6 g
  • monofat 7.1 g
  • polyfat 1.4 g
  • protein 33.6 g
  • carbohydrate 5.2 g
  • fiber 1 g
  • cholesterol 85 mg
  • iron 1.7 mg
  • sodium 581 mg
  • calcium 102 mg

How to Make It

  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.