Tuscan Grilled Chicken Salad
By America's Test KitchenPublished on October 7, 2011
Time
30 minutes
Yield
Serves 4
Ingredients
¾ cup extra virgin olive oil ¼ cup red wine vinegar 3 small garlic cloves, mincedSalt and pepper 8 ounces fresh mozzarella cheese, cut into ½-inch chunks1 pint cherry tomatoes, halved½ cup chopped pitted kalamata olives 4 boneless, skinless chicken breasts (about 1 ½ pounds)4 slices crusty Italian bread (1-inch-thick each)1 bag baby arugula (8-ounces), about 8 cups
Instructions
- Whisk oil, vinegar, and garlic in small bowl and season with salt and pepper. Toss mozzarella, tomatoes, olives, and 2 tablespoons vinaigrette in large bowl.
- Pat chicken dry with paper towels and season with salt and pepper. Grill over hot fire until cooked through, about 5 minutes per side. Brush bread slices with 2 tablespoons vinaigrette and grill over hot fire until golden brown on both sides, about 1 minute per side.
- Add arugula and remaining dressing to bowl with mozzarella mixture and toss until combined. Transfer to individual plates. Slice chicken and place on top of salad. Serve with grilled bread.
Time
30 minutesYield
Serves 4Ingredients
¾ cup extra virgin olive oil
¼ cup red wine vinegar
3 small garlic cloves, minced
Salt and pepper
8 ounces fresh mozzarella cheese, cut into ½-inch chunks
1 pint cherry tomatoes, halved
½ cup chopped pitted kalamata olives
4 boneless, skinless chicken breasts (about 1 ½ pounds)
4 slices crusty Italian bread (1-inch-thick each)
1 bag baby arugula (8-ounces), about 8 cups
Ingredients
¾ cup extra virgin olive oil
¼ cup red wine vinegar
3 small garlic cloves, minced
Salt and pepper
8 ounces fresh mozzarella cheese, cut into ½-inch chunks
1 pint cherry tomatoes, halved
½ cup chopped pitted kalamata olives
4 boneless, skinless chicken breasts (about 1 ½ pounds)
4 slices crusty Italian bread (1-inch-thick each)
1 bag baby arugula (8-ounces), about 8 cups
Ingredients
¾ cup extra virgin olive oil
¼ cup red wine vinegar
3 small garlic cloves, minced
Salt and pepper
8 ounces fresh mozzarella cheese, cut into ½-inch chunks
1 pint cherry tomatoes, halved
½ cup chopped pitted kalamata olives
4 boneless, skinless chicken breasts (about 1 ½ pounds)
4 slices crusty Italian bread (1-inch-thick each)
1 bag baby arugula (8-ounces), about 8 cups
Why This Recipe Works
Our Tuscan Grilled Chicken Salad recipe is a simple weeknight entrée that is quick to prepare with an easy vinaigrette and just a few flavorful ingredients. Using chunks of mozzarella or tiny balls of fresh mozzarella (sometimes labeled “bocconcini") added to our Tuscan Grilled Chicken Salad’s presentation, and the bitter taste of arugula complemented the rest of our recipe’s ingredients (but a milder-tasting green would work just as well).
Instructions
- Whisk oil, vinegar, and garlic in small bowl and season with salt and pepper. Toss mozzarella, tomatoes, olives, and 2 tablespoons vinaigrette in large bowl.
- Pat chicken dry with paper towels and season with salt and pepper. Grill over hot fire until cooked through, about 5 minutes per side. Brush bread slices with 2 tablespoons vinaigrette and grill over hot fire until golden brown on both sides, about 1 minute per side.
- Add arugula and remaining dressing to bowl with mozzarella mixture and toss until combined. Transfer to individual plates. Slice chicken and place on top of salad. Serve with grilled bread.
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