Grilled Chicken and Tomato Salad


  • 4 (6-ounce) skinless, boneless chicken breast halves
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • Cooking spray
  • 5 cups arugula
  • 1 cup halved multicolored cherry tomatoes
  • ¼ cup thinly sliced red onion
  • + 3 more ingredients
    • ¼ cup olive oil and vinegar salad dressing, divided
    • 10 pitted kalamata olives, chopped
    • ½ 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...

View full recipe at SpringPad


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