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Balsamic Grilled Chicken with Tomato Salad

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Balsamic Grilled Chicken I would make this dish if you want to impress someone. It looks beautiful with lots of vivid summer colors. It is an overall winner of a recipe. It is super easy to make and best of all it is very healthy, low in carbs.. but the important thing is that you don’t feel that it is low in carbs. My main goal as the cook in the house is to incorporate as many healthy and varied ingredients as I can in any meal I serve.

Tomatoes are in abundance right now and I love buying the grape variety. They are very sweet and burst in the mouth and best of all, delicious! I cut them up and added some salt, garlic, olive oil and basil. I let the juicy tomatoes sit for a while so they can get even juicier. I marinated chicken breasts that I pounded super thin with balsamic vinegar, salt and pepper. You can buy thin breast cutlets in the store but they are more expensive than the regular breast. I quickly grilled the chicken.. it literally took two minutes on one side on a very hot grill. I also put together an arugula salad with a delicious homemade apricot dressing.

The meal was simply delicious… perfect for a summer barbecue…

  • 2 pounds chicken breast pounded thin
  • ¼ cup balsamic vinegar
  • 1 teaspoon salt
  • ½ teaspoon pepper

Marinate the chicken filets in balsamic vinegar, salt and pepper. Marinate in the fridge for 2 to 3 hours.

Tomato Salad

  • 1 pound multi colored cherry tomatoes, halved
  • 1 teaspoon salt
  • 2 cloves garlic, minced
  • 2 tablespoons extra virgin oil
  • ½ cup fresh basil, chopped

Transfer the tomatoes, salt, garlic, oil and basil into a medium bowl. Mix well and let it sit for an hour or longer.

Serve the chicken with tomatoes on top.

  • 4 cups baby arugula

Salad Dressing

  • 2 teaspoons apricot jam, melted
  • 2 teaspoons white vinegar
  • 1 teaspoon water
  • ½ teaspoon Dijon mustard
  • 2 tablespoons extra virgin olive oil
  • Salt
  • Pepper

Add the melted jam into a small bowl. Add the vinegar, water, mustard, salt and pepper. Drizzle the oil while whisking the ingredients. Taste for seasonings. Toss the arugula with the dressing and serve with the chicken and the tomatoes.

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1 Comment
Michelle Virzi
at

I made this Sunday nite (Tim grilled the chicken) with the tomato salad and green salad with apricot dressing, and I thought it was simply divine!!! What a simple and yet so elegant tasting recipe!

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