Tomato-Chicken Salad

2 Reviews
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Photo: Jennifer Davick; Styling: Buffy Hargett
Hands-on Time
20 Mins
Total Time
30 Mins
Yield
Makes 4 to 6 servings
May 2011
RECIPE BY Southern Living

Easy side: Preheat grill to 400° to 450° (high) heat. Rub 6 (1-inch-thick) ciabatta or French bread baguette slices with a garlic clove; brush with extra virgin olive oil. Grill bread 1 to 2 minutes on each side or until toasted.

Ingredients

  • 1 lemon
  • 2 pounds assorted tomatoes, halved or chopped
  • 3 cups chopped cooked chicken
  • 1 large English cucumber, sliced
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/4 cup sliced green onion
  • 1/4 cup loosely packed fresh basil leaves
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 cup crumbled feta cheese

How to Make It

Grate zest from lemon to equal 2 tsp.; squeeze juice from lemon to equal 2 Tbsp. Combine lemon zest, juice, tomatoes, and next 8 ingredients in a large bowl. Let stand 10 minutes. Toss with crumbled feta just before serving.

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Ratings & Reviews

sofiasmommmy's Review

sofiasmommmy
August 23, 2011
Yum! We BBQ'd the chicken and of course added a little extra EVOO, because you know you can never go wrong with more EVOO.

WorkingMom1's Review

WorkingMom1
June 30, 2011
This was delicious!!! My DH loved it too. We didn't have any bread, so just ate it as a salad. DH suggested eating it in a pita bread pocket which sounded good too.
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