Grilled Chicken and Tomato Salad

Photo: John Autry; Styling: Mindi Shapiro Levine

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

Yield: 4 servings (serving size: 1 salad)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 305
  • Fat: 15.9g
  • Saturated fat: 4.6g
  • Monounsaturated fat: 7.1g
  • Polyunsaturated fat: 1.4g
  • Protein: 33.6g
  • Carbohydrate: 5.2g
  • Fiber: 1g
  • Cholesterol: 85mg
  • Iron: 1.7mg
  • Sodium: 581mg
  • Calcium: 102mg

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

Preparation

  1. 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. 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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