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Grilled Chicken and Tomato Salad

Grilled Chicken and Tomato Salad RecipePhoto: John Autry; Styling: Mindi Shapiro Levine


  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cooking spray
  • 5 cups arugula
  • 1 cup halved multicolored cherry tomatoes
  • 1/4 cup thinly sliced red onion
  • 1/4 cup olive oil and vinegar salad dressing, divided
  • 10 pitted kalamata olives, chopped
  • 1/2 cup crumbled goat cheese


1. Heat a large grill pan over medium-high heat. Sprinkle chicken with salt and pepper. Coat pan with cooking spray. Place chicken in pan; cook 6 minutes on each side or until done.

2. While chicken cooks, combine arugula, tomatoes, onion, 3 tablespoons dressing, and olives; toss gently. Arrange about 1 cup salad on each of 4 plates; top each with 2 tablespoons cheese. Brush chicken with remaining 1 tablespoon dressing. Cut chicken into slices. Arrange 1 sliced chicken breast half on each salad.

Watch the video: Grilled Chicken and Tomato Salad  


    This salad recipe may sound ordinary, but you'll think otherwise once you taste the fresh produce and flavorful goat cheese in every bite.

  • Yield: 4 servings (serving size: 1 salad)

Nutritional Information

Calories per serving:305
Fat per serving:15.9g
Saturated fat per serving:4.6g
Monounsaturated fat per serving:7.1g
Polyunsaturated fat per serving:1.4g
Protein per serving:33.6g
Carbohydrates per serving:5.2g
Fiber per serving:1g
Cholesterol per serving:85mg
Iron per serving:1.7mg
Sodium per serving:581mg
Calcium per serving:102mg

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