Tomato and Roasted Red Pepper Salad with Grilled Chicken (serves 4)
Am excited about this recipe. I ate something similar in a restaurant and rushed home to recreate and hopefully improve on it. The restaurant version included mozzarella so I asked to have it without the cheese and chose to have grilled chicken breast on top. The dressing was a tomato vinaigrette. It was all such a delicious blend of ingredients. This recipe is very versatile. I might add avocado, arugula, French greens or I might choose to top the salad with grilled shrimp or filet of beef or I might leave meat out altogether and then it is vegetarian. The best version of this is to make sure the tomatoes are really ripe (tomatoes and strawberries out of season taste of nothing). Cheat’s version uses roasted red peppers in glass jars chopped into fine slices or you can roast your own. I poached the chicken breasts in chicken broth and then sliced them and laid them on top of the tomatoes and peppers. Fresh, simple and delicious.
2 chicken breasts – poached
Chicken broth – enough to cover chicken breasts
8 oz grape tomatoes – sliced in two (Heavenly Villaggio Mancinci brand works for me as tomatoes have real taste – available at Publix supermarket)
6 oz roasted red peppers – sliced into small slices (Mancini Sweet Roasted Peppers is the best brand I could find – it only had citric acid in it)
Poach chicken in chicken broth for 20 – 30 minutes (depending on size, weight, etc.)
Slice tomatoes in 2 and place in dish.
Slice peppers into small slices and place in dish with tomatoes. Toss with the tomato vinaigrette and place sliced chicken on top.
1 medium tomato
Salt and freshly ground pepper
1 clove garlic – minced
1 1/2 tbsp. extra virgin olive oil
1/2 tbsp. red wine vinegar
1 teasp. Dijon mustard (Publix brand is a good brand)
Place all ingredients in food processor, then pour over the tomatoes and peppers and toss and place chicken on top.