Chicken with Herb-Tomato Salad
A gret summer meal
Start To Finish:
Makes 4 servings
2 ripe medium tomatoes (1 red and 1 yellow), cored and roughly chopped (about1 1/2 cups)
1 clove of garlic, peeled and smashed
1 scallion (white and green parts), thinly sliced
3 tablespoons of extra-virgin olive oil, plus additional for brushing
2 teaspoons of red wine vinegar
2 teaspoons of kosher salt, plus additional for seasoning
Freshly ground black pepper
1/3 cup of fresh basil
3 tablespoons of chopped fresh tarragon
3 tablespoons of chopped fresh flat-leaf parsley
4 chicken paillards, about 6 ounces each (Paillards: Very thin slices of chicken.)
Get your grill fired up.
Toss the tomatoes, garlic, scallions, the three tablespoons of olive oil, vinegar, the two teaspoons salt, and black pepper in a medium bowl.
Add all of the herbs to the bowl but don't toss.
Brush the chicken paillards lightly with olive oil and season with salt and black pepper to taste.
Grill the chicken, turning once, until cooked through (about two minutes per side).
Stir the herbs into the tomatoes.
Put a paillard on each of four plates, spoon some herb-tomato salad on top, and serve.