This Grilled Chicken and Tomato Salad is a delicious, easily prepared meal that is full of fresh flavours and fantastic texture. It is ideal for work lunches or a light dinner.
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Why we love this recipe:
We love an easy to prepare meal that tastes fantastic and contains simple ingredients. Our Grilled Chicken and Tomato Salad is just that. It is sure to become a favourite in your household.
This simple to prepare meal is ideal for:
- When you are after a light meal, that is low on carbs.
- People who are unable to eat gluten – it is naturally gluten-free.
- Entertaining – you can easily multiply the quantities to feed a crowd!
- When you don’t want to turn the oven on – the chicken is prepared on the stovetop.
We have used Perino Tomatoes in this recipe for the high-quality, great flavour and texture. They are fantastic in the tomato salad that accompanies the grilled chicken.
Ingredients in this recipe:
For the Tomato Salad:
Perino Tomatoes – these are small grape tomatoes with an oval shape. Their firm texture and naturally sweet flavour make them ideal for use in the Tomato Salad that accompanies our Grilled Chicken. You can purchase Perino Tomatoes at your local Coles Supermarket.
Cucumber – I have used a Continental Cucumber. Ensure it is fresh so it will have a great firm texture and crunch.
Spring onions/scallions – you can also use some red onion if you prefer.
Parsley – for the best flavour, my preference is the flat-leaf, Continental variety.
Lemon juice – adds brightness and freshness.
Olive oil – to complement the flavour of the tomatoes, my preference is for extra virgin olive oil.
Sea salt and freshly ground black pepper – it is important to properly season the salad to your liking. For the best flavour, my preference is for sea salt flakes and freshly ground black pepper.
For the Grilled Chicken:
Chicken breasts – I use boneless, skinless chicken breasts that are free-range.
Smoked paprika – adds great taste and colour to the chicken.
Garlic powder – adds a fantastic intensity of garlic flavour.
Black pepper – freshly ground black pepper adds great seasoning.
Lemon juice – adds a bright note to the marinade, and also assists in tenderising the chicken.
Olive oil – my preference is for extra virgin olive oil.
Step by Step Instructions:
- Cut the chicken breasts in half horizontally to form two even cutlets. Gently press down on the chicken with the back of a knife to even them out if necessary.
- In a large flat dish, mix the ingredients for your marinade until they are well combined.
- Add the chicken to the dish and mix well with the marinade. Cover the dish with plastic wrap and refrigerate for 30 minutes, turning the chicken cutlets over half-way through.
- Prepare the tomatoes for the salad – I slice them into quarters. Slice the cucumber and spring onions.
- Add the tomatoes, spring onion and cucumber to a bowl. Add freshly chopped parsley, along with the lemon juice and olive oil. Mix well and season to taste. Set aside whilst you cook the chicken.
- Remove the chicken from the marinade, draining off the excess. Heat a ribbed grill plate over high and cook the chicken for 2-3 minutes on both sides or until cooked through. Do not overcook, or the chicken will dry out.
Tips for Success and FAQs:
Our Grilled Chicken and Tomato Salad is very simple to prepare. We recommend using the best quality produce available, for optimal flavour.
Ensure the dish is seasoned to your liking – adjust the seasoning to your preference.
Ensure that the Grilled Chicken is not overcooked – chicken breast dries out when overcooked. If you prefer to use a meat thermometer, your chicken should register no less than 75 Degrees Celsius (165 Degrees F) when cooked.
The Tomato Salad is best prepared shortly before serving, to maintain the best texture of the ingredients. If you prefer to prepare the dish in advance, I recommend keeping the dressing separate until you are ready to eat. Always ensure that your tomatoes are at room temperature when serving.
Grilled salmon would also work well, or you could serve the Tomato Salad alongside a Roast Chicken.
I have used Perino Tomatoes. They have a firm flesh and naturally sweet flavour, which work perfectly in this salad.
Roasted or baked potatoes or Semolina Gnocchi are also delicious alongside this dish.
More delicious recipes for you to try:
We love to use tomatoes in many preparations. These are some more of our favourite recipes:
- Fresh Tomato Salsa
- Caprese Pasta Salad
- Smoked Salmon and Tomato Salad
- Whipped Ricotta with Tomatoes
- Tomato Puff Pastry Tart
- Tuna Pasta Salad
Our delicious Grilled Chicken and Tomato Salad is a fantastic meal that is perfect to enjoy any time of year. Be sure to let me know in the comments below when you have tried this tasty recipe!
Alex xx
Grilled Chicken and Tomato Salad
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
For the Grilled Chicken:
- 1 kg (2.2 lb) chicken breasts See Note 1
- ¼ cup (60 ml) extra virgin olive oil
- 2 tablespoon lemon juice See Note 2
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground black pepper
For the Tomato Salad:
- 1 ½ cups (300 g) Perino Grape Tomatoes – quartered See Note 3
- ⅓ cup flat-leaf parsley – finely chopped See Note 4
- 3 spring onions/scallions – finely sliced, the white part and some of the green
- 1 ½ cups continental cucumber – chopped into quarters, seeds removed
- 2 tablespoon extra virgin olive oil See Note 2
- 1 tablespoon lemon juice See Note 2
- sea salt and freshly ground black pepper – to taste See Note 5
Instructions
For the Grilled Chicken:
- Cut the chicken breasts in half horizontally to form two cutlets. Gently press down with the back of a knife to even the breasts if necessary.
- In a large flat dish, mix your marinade and add the chicken. Cover the dish with plastic wrap and refrigerate for 30 minutes, turning the chicken over in the marinade halfway through.While the chicken is marinating, assemble your tomato salad.
- Remove the chicken from the marinade, draining off the excess.
- Heat a ribbed grill plate over high and cook the chicken for 2-3 minutes on both sides or until cooked through. Do not overcook, or the chicken will dry out.
For the Tomato Salad:
- Cut your cucumber in half, and remove the seeds using a teaspoon. Cut the cucumber in half again, and dice. Add to a medium-size bowl.
- Slice the tomatoes into quarters. Finely slice the parsley and spring onions. Add to the bowl with the cucumbers.
- Add the lemon juice and olive oil. Mix well and season to taste. Serve alongside the grilled chicken.
Notes
- The cooking time for the chicken will vary depending on the size and thickness. If you prefer to use a meat thermometer, your chicken should register no less than 75 Degrees Celsius (165 Degrees F) when cooked.
- In Australia, the tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. You may have to adjust your measurements accordingly.
- I have used Perino Grape Tomatoes for this recipe. Tomatoes are best enjoyed at room temperature, as refrigeration can dull their flavour.
- Continental/Italian parsley is the flat-leaf variety. To me, the flavour and texture is superior to curly parsley.
- Ensure that the dish is adequately seasoned to your liking, to bring out the best flavour.
- Please note, the nutritional information is based on this recipe serving 4 generously. It will serve 6 easily with an additional side, such as potatoes. The nutritional information is an estimate only.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Kath
Lovely fresh summer recipe. Perfect with the grilled chicken or even leftover roast chicken. I can imagine that it would also be nice with salmon.
Fabulous and will be on rotation.
Alexandra
Hello Kath, I am so pleased to hear that you like our recipe for Grilled Chicken and Tomato Salad. Salmon would be a great substitute for the chicken. 🙂