Grilled Chicken with Cherry Tomato Vinaigrette
Author: 
Serves: Serves 4-6
 
Ingredients
  • 4 boneless skinless chicken breast halves
  • ¼ cup fresh lemon juice
  • ¼ cup cold-pressed extra-virgin olive oil
  • 1 Tablespoon red wine vinegar
  • 4 cloves garlic, thinly sliced
  • 2 Tablespoons minced flat-leaf parsley
  • 2 Tablespoons minced fresh oregano
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • Cherry Tomato Vinaigrette
  • 3 Tablespoons cold-pressed extra-virgin olive oil, divided
  • 1 medium shallot, minced
  • 1 pint cherry tomatoes, halved
  • pinch sea salt
  • black pepper to taste
  • ½ teaspoon Dijon mustard
  • 1 Tablespoon finely sliced fresh basil
  • 1 Tablespoon red wine vinegar or sherry vinegar
  • A few handfuls of arugula
Instructions
  1. Place the chicken breasts one at a time in between to pieces of parchment paper or plastic wrap and pound to a ¼-inch thickness. You can use a meat mallet or a rolling pin. The idea is to get the chicken to an even thickness all around. Set Aside.
  2. Whisk together the lemon juice, olive oil, vinegar, garlic, parsley, oregano, salt and pepper in a glass baking dish.
  3. Place the pounded chicken in the dish with the marinade and coat it thoroughly. Cover and marinate in the refrigerator for 4-6 hours or allow to sit at room temperature for 30 minutes if you’re in a hurry.
  4. Heat the grill to medium.
  5. In the meantime, prepare the vinaigrette: In a large skillet, heat 1 Tablespoon of olive oil and sauté the shallots until tender and translucent. Add the tomatoes and salt and sauté until they start to loose their shape, about 2-3 minutes, as your sautéing, try to mash the tomatoes slightly with your spoon. Turn off the heat and whisk in the Dijon mustard, remaining 2 Tablespoons olive oil and the vinegar. Set aside.
  6. Remove chicken from marinade and place the chicken on the grill and flip when the edges of the breasts are white and they can be easily released from the grill. Continue cooking on the other side until the chicken reaches an internal temperature of 160 to 165 degrees. This should take around 4-5 minutes per side if you pounded the chicken breasts. Set chicken aside to rest, tented with aluminum foil.
  7. Place the arugula on a large platter and place the chicken on top. Top with the tomato vinaigrette and serve.
Recipe by Pamela Salzman at https://pamelasalzman.com/grilled-chicken-with-cherry-tomato-vinaigrette-recipe/