Name: Balsamic Chicken Breast Tomato Salad Recipe – Pasta.com
Prep time: 8 min
Cook time: 7 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: [For the salad] ½ cup Yellow pear tomatoes (quartered); [For the salad] ½ cup Red tomatoes (quartered); [For the salad] Fresh parsley (for garnish); [For the balsamic chicken] 1 teaspoon Soy sauce; [For the balsamic chicken] 1 clove Garlic (minced); [For the balsamic chicken] ¼ teaspoon Thyme (dried); [For the balsamic chicken] ½ teaspoon Oregano (dried); [For the balsamic chicken] ¼ teaspoon Black pepper; [For the balsamic chicken] Salt (to taste); [For the salad] ¼ cup Red onion (thinly sliced)

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

A luxurious Balsamic Chicken Breast Tomato Salad recipe that pairs fresh tomatoes and parsley with a decadent marinated chicken.

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Prep Time 8 mins

Cook Time 7 mins

Marinade Time 15 mins

Total Time 30 mins

Course Salad

Cuisine American

Servings

Calories 362 kcal

Ingredients

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

Instructions

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!