Balsamic chicken breast tomato salad is a quick and simple salad made with tomatoes and onions. The flavor from the balsamic marinated chicken breasts pairs well with the ripe, juicy tomatoes. Together, these ingredients make a protein-packed meal that you can either make fresh or ahead of time.
Balsamic Chicken Breast Tomato Salad Recipe
Balsamic Chicken Breast Tomato Salad
A luxurious Balsamic Chicken Breast Tomato Salad recipe that pairs fresh tomatoes and parsley with a decadent marinated chicken.
US Customary Metric
For the balsamic chicken 1 Chicken Breast, boneless, skinless 1 teaspoon Olive oil, plus extra 1 Tbsp Balsamic vinegar 1 teaspoon Soy sauce 1 clove Garlic , minced ¼ teaspoon Thyme, dried ½ teaspoon Oregano, dried ¼ teaspoon Black pepper , Salt to taste For the salad ¼ cup Red onion, thinly sliced ½ cup Yellow pear tomatoes, quartered ½ cup Red tomatoes, quartered Fresh parsley, for garnish
For the balsamic chicken
Pat the chicken dry to get rid of excess moisture and set aside.
Add olive oil, balsamic vinegar, soy sauce, and dried thyme to a bowl. Season with dried oregano, minced garlic, black pepper, and salt. Mix well.
Place the chicken breast in a plastic Ziploc bag and pour the prepared marinade on top.
Seal the bag, removing as much air as possible.
Press the bag gently and move it around in your hands ensuring everything is well combined and the chicken is well coated.
Place the marinated chicken in the refrigerator for at least 15 (up to 30 minutes) so that the chicken soaks up the flavors.
Once the chicken is marinated, take it out and let it sit for 5 minutes.
Meanwhile, drizzle some olive oil in a large pan or a grill pan.
Once the oil heats up, sear the chicken for 3 to 4 minutes on one side, and then flip to cook the chicken all the way through.
Once the internal temperature of the chicken reaches 165 degrees F, take it off the heat and let it rest on a plate.
You can add any leftover marinade to the pan and let the sauce reduce.
For the salad
Wash the tomatoes, and cut them into quarters.
Place them in a large bowl along with the sliced red onions.
Cut the prepared chicken breast into slices and place them on top of the tomatoes.
Garnish with finely chopped parsley and drizzle the reduced marinade sauce on top. Enjoy!
You can use tamari instead of soy sauce.
Add a pinch of cayenne pepper or paprika powder for added spice.
Feel free to add more vegetables like lettuce or bell peppers to your salad.
Garnish with fresh basil leaves or crumbled feta cheese.
Calories: 362 kcal | Carbohydrates: 15 g | Protein: 51 g | Fat: 10 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Trans Fat: 0.03 g | Cholesterol: 145 mg | Sodium: 611 mg | Potassium: 1313 mg | Fiber: 3 g | Sugar: 8 g | Vitamin A: 1354 IU | Vitamin C: 28 mg | Calcium: 67 mg | Iron: 2 mg
If you like this post, then we definitely recommend checking out our
Chicken and Ricotta Bruschetta Recipe post.