Summer Grilled Chicken Salad
The Juicy Bounty Of Summer
This Summer Grilled Chicken Salad celebrates all summer has to offer with fresh tomatoes, fresh basil, and savory chicken. Peppery arugula dressed with the natural juices of roasted tomatoes makes every bite feel like summer in your mouth.
Sometimes I do cook healthy, though I know that may be hard to believe! The same Tipsy who makes the Midwest Taco Salad can also create a fresh, delicious and healthier Summer Grilled Chicken Salad!
This salad is not only very tasty, it uses up the bounty from your garden. If you do not have a garden, these ingredients are usually quite affordable during the summer months.
Hey, there is always a neighbor looking to get rid of tomatoes, basil, and zucchini! Take them up on their offer!
The Tomato Pouch
The tomatoes in this recipe are what make the “salad dressing.” They will steam on the grill inside this foil pouch.
All that is needed is some olive oil, some coarse salt, a little garlic powder, and some black pepper. Make sure when you place these on the grill, you put the pouch where there is not direct flame under it.
You do not want these tomatoes to burn.
Tomato Hang Out
When you are done grilling the chicken and the tomatoes, it is all going to go in a glass dish with some of the fresh basil. This is so the flavors all meld together.
This will also make a nice juice that you are going to use as your salad dressing. Make sure to put the foil over this dish so that it can steam up properly.
Arugula For Peppery Flavors
I like to use arugula for this salad as the peppery taste goes really well with the chicken and tomatoes. Did you know that Arugula is not really a lettuce?
I learned from LettuceInfo.org (yes that is a real site) that arugula is actually a mustard green! I love arugula, especially in the summer which makes sense that I love it since I am huge fan of black pepper!
I know that this is going to be a very popular recipe for many of you this summer! If you are looking for any more great grilling recipes, check out this recipe for Tangy Chicken Kebabs!
It is also a little healthy!
Summer Grilled Chicken Salad Recipe
This Summer Grilled Chicken Salad is made for sunny season. Marinated and grilled chicken tenders, grilled tomatoes, and a mix of arugula and fresh basil. No dressing is needed as the juice from the tomatoes makes the best dressing.
Ingredients
- 10 Boneless and Skinless Chicken Tenders
- 2 cups of a Garlic Vinaigrette or Zesty Italian Salad Dressing
- 1 tablespoon of Dried Italian Herbs
- 2 to 3 cups of Cherry or Grape Tomatoes
- 1/2 tablespoon of Coarse Salt
- 2 teaspoons of Garlic Powder
- 2 tablespoons of Olive Oil
- Pinch of Black Pepper
- 4 cups of Arugula
- 2 handfuls of Fresh Basil
- 1 cup of shredded Parmesan Cheese
- Cracked Black Pepper to top the salad
Instructions
- Remove the chicken from the package, pat dry, and then poke a few holes in each of the tenders with a fork. Add the chicken to a shallow glass dish and pour the vinaigrette or zesty Italian over the chicken. Add the dried Italian herbs and give this all a toss. Cover and refrigerate up to 8 hours but at least a minimum of 4 hours. If you have very thin tenders, marinate less time as the dressing will start to harden the chicken.
- When it is time to cook, layer a few sheets of foil together to make a sort of pouch. Wash and pat dry the tomatoes. You can cut them in half if you like, or leave them whole. Add the tomatoes to the foil, add the olive oil, coarse salt, and garlic powder, plus a pinch of black pepper. Give this all a toss, then close up the foil around the tomatoes.
- Remove the chicken from the marinade and blot the excess marinade with a paper towel. Do not remove it all but remove some so it doesn't burn on the grill. Discard the marinade.
- Heat your grill to about 400° to 500°, add the tomato foil packet to a side of the grill with no flame. (indirect heat)
- Add your chicken to the grill and let cook. You will know when it is time to flip the chicken when it easily lifts from the grill. Watch to make sure it is not burning, you may have to turn down heat depending how your grill works.
- Have a glass baking dish ready and have the basil ready and a piece of foil.
- While the tomatoes cook, use some tongs and shake them around a little bit. You want the tomatoes soft and making "juices" but not burned. You can carefully take a peek at them as they cook by opening up the foil.
- When the tomatoes are able to be easily smashed with a fork, add them to the glass baking dish and use a utensil to smash them down and burst them so the juices run out. Add the cooked chicken to the top of the tomatoes. Add half the basil and cover the dish with foil and let this all hang out a little bit. It will be steaming under the foil. Let this sit about 10 to 15 minutes.
- Prepare your plates with the arugula and the remaining basil. Add the chicken and tomatoes to the plates on top of the arugula. You can also cut up the chicken if you wish. Pour the juices from the dish all over the plates as you would a dressing. You only need a couple of tablespoons per plate.
- Top with the shredded Parmesan and cracked black pepper. Add more basil to the top for color.