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Chicken, Tomato, and Parmesan Salad with Garlic

A quick salad with a refined, restaurant-worthy edge. So good! This chicken, tomato, cheese, and garlic salad is a light summer supper. Seared chicken and juicy red tomatoes are a winning pair, and a bright dressing with sharp garlic and balsamic vinegar shows off the whole dish beautifully.

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Salad chicken tomatoes cheese garlic
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 40 % 12 g
Fats 43 % 13 g
Carbohydrates 17 % 5 g
177 kcal
GI: 100 / 0 / 0
  • This tasty, pretty, and impressive salad is neither hard nor time-consuming to make. It's ideal for a weeknight dinner but also company-worthy.
  • Rinse the chicken breast thoroughly under running water and pat dry with paper towels. Trim off any excess fat and remove any bits of bone. Cut the fillet into bite-size pieces however you like, then season with salt and black pepper to taste. In a bowl, whisk together the olive oil and balsamic vinegar. Peel a garlic clove, press or finely grate it, and add it to the bowl. Mix — this is the marinade. Add the chicken pieces, tossing to coat completely, and let marinate about 30 minutes. When ready, transfer the chicken to a skillet and cook over medium heat until golden, with no added oil or fat — the oil clinging from the marinade is plenty. Rinse and dry the iceberg lettuce, then tear it into pieces or cut it with a knife. Rinse the ripe tomatoes in cold water, pat dry, and cut into pieces. Rinse, dry, and finely chop the red onion. Slice the sun-dried tomatoes into strips. In a large bowl, combine the lettuce, red onion, fresh and sun-dried tomatoes, and the seared chicken. Shower the parmesan over the top. Now make the dressing: in a separate container, combine the extra-virgin olive oil, lemon juice, balsamic vinegar, and red wine vinegar. Peel the garlic, rinse it, and crush it with the parsley in a mortar. Add that mixture to the dressing and whisk it well with a hand whisk or fork. Pour the dressing over the salad and toss. Garnish with fresh green basil leaves and dig in. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Garlic - 143  kcal/100g
  • Fresh basil - 27  kcal/100g
  • Dried basil - 251  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Salt - 0  kcal/100g
  • Lemon juice - 16  kcal/100g
  • Olive oil - 913  kcal/100g
  • Parmesan cheese 45% fat content - 389  kcal/100g
  • Chicken breast (fillet) - 113  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Dried tomatoes - 186  kcal/100g
  • Red wine vinegar - 19  kcal/100g
  • Iceberg Lettuce - 14  kcal/100g

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