About 30 minutes
Garlic Chicken & Tomato Medley Salad
- 4 boneless, skinless chicken breasts
- Sprinkle of salt, pepper, and garlic granules
- 1 tbsp butter
- 2 c mixed color cherry tomatoes (if mixed color are not available just use what you can find), halved
- 1 small onion, thinly sliced
- ½ English cucumber, chopped
- 2 c salad greens
- ½ c olive oil
- ¼ c balsamic vinegar
- ¼ tsp salt
- 10 cracks fresh black pepper
- 3 garlic cloves, minced
- ½ tsp basil
- ¼ tsp oregano
- ¼ tsp thyme
- 1 tsp honey
Step by Step Instructions
Place all dressing ingredients into a small jar and mix well. Set aside.
Melt a 1 tbsp of butter in a heavy skillet over medium heat. When the pan has heated, place the chicken breasts into the pan, sprinkle with salt, pepper, and garlic granules and cook for about 10 minutes on each side. Flip the chicken over when it is golden on one side, and sprinkle again with salt, pepper, and garlic granules and cook to an internal temperature of 165°. Cooking time will vary depending on the thickness of the breasts.
While the chicken is cooking prepare your salad. Add tomatoes, onion, and cucumber to a flat bottom dish. Give the dressing a stir and pour it over the salad. Mix well and set aside until the chicken is cooked through, stirring occasionally so that the salad is nicely marinated.
When the chicken is cooked through remove it from the heat. Share the salad greens over 4 plates and share the tomato salad over the greens. Plate the chicken beside the salad, then sit down and enjoy this quick, simple, and bright dinner!
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