Fresh and Flavorful Chicken Tomato Salad
A vibrant and wholesome dish that combines juicy chicken and ripe tomatoes, perfect for a healthy meal.
Equipment
- Grill Pan or Skillet
- Mixing Bowl
Ingredients
Chicken Breast
- 1 pound Boneless, Skinless Chicken Breasts Approximately 2 breasts.
Ripe Tomatoes
- 3-4 medium Ripe Tomatoes, chopped Look for vibrant color and firm texture.
Red Onion
- 0.5 medium Red Onion, thinly sliced
Cucumber
- 1 medium Cucumber, sliced Into thin rounds or half-moons.
Fresh Parsley
- 0.25 cup Fresh Parsley, chopped Adds color and freshness.
Olive Oil
- 3 tablespoons Extra Virgin Olive Oil Acts as a dressing base.
Lemon Juice
- 2 tablespoons Lemon Juice Juice of one medium lemon.
Salt and Pepper
- 0.5 teaspoon Salt To taste.
- Freshly Ground Black Pepper To taste.
Instructions
- Season both sides of the chicken breasts with salt and pepper. Heat a grill pan or skillet over medium-high heat, lightly coated with olive oil.
- Add the seasoned chicken breasts to the hot pan. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
- Remove the chicken from the pan and let it rest for 5 minutes. Meanwhile, chop the tomatoes into bite-sized pieces and place them in a large mixing bowl.
- Slice the cucumber and add it to the bowl with the tomatoes. Then, add the thinly sliced red onion.
- Chop the fresh parsley and toss it in with the other ingredients.
- Once the chicken has rested, slice it into strips or cubes and add it to the bowl with the vegetables.
- In a small bowl, whisk together the olive oil and lemon juice. Drizzle this dressing over the salad mixture.
- Gently toss the salad to combine all the ingredients, adjusting seasoning with additional salt and pepper if necessary.
- Transfer the salad to a serving platter or individual bowls and serve immediately, or chill for 15-20 minutes to let the flavors meld.
Notes
This salad is perfect for meal prep. Store leftovers in an airtight container for up to 2 days.