Grilled Chicken with Tomato Salad

Sweet grape tomatoes work well in this summer salad, but you can use yellow pear or cherry tomatoes, as well.

Yield: 6 servings (serving size: 2 chicken thighs and about 1/3 cup salad)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 351
  • Calories from fat: 31%
  • Fat: 12.2g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 4.6g
  • Polyunsaturated fat: 2.8g
  • Protein: 52.8g
  • Carbohydrate: 4.9g
  • Fiber: 1g
  • Cholesterol: 220mg
  • Iron: 3.1mg
  • Sodium: 565mg
  • Calcium: 42mg

Ingredients

  • Chicken:
  • 1/2 cup finely chopped onion
  • 2 tablespoons fresh lemon juice
  • 2 garlic cloves, minced
  • 12 chicken thighs (about 3 1/2 pounds), skinned
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Cooking spray
  • Salad:
  • 2 cups grape tomatoes, halved
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons diced red onion
  • 2 tablespoons white wine vinegar
  • 1 tablespoon capers, drained
  • 2 teaspoons extravirgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced

Preparation

  1. To prepare chicken, combine first 3 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 2 hours, turning occasionally.
  2. Prepare grill.
  3. Remove chicken from bag; discard marinade. Sprinkle chicken evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place chicken on a grill rack coated with cooking spray; grill 9 minutes on each side or until done.
  4. To prepare salad, combine tomatoes and remaining ingredients in a large bowl; toss well. Serve with chicken.
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