Chicken with Tomato-Zucchini Salad
1
Points®
Total time: 1 hr 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This tomato and zucchini salad is delicious to make all summer long and goes with anything grilled. Since you’ll already have your grilled fired up, consider doubling the salad to get a jumpstart on other meals for the week. Plan to use it as a base for other dishes or as a simple side. Turn the leftover salad into a vegetarian lunch option by tossing it with pasta or quinoa or serve it with baked tortilla chips as a snack or party appetizer. If you don’t have grape tomatoes, use a large chopped tomato instead, and try basil, mint, or parsley instead of the cilantro.
Ingredients
Fresh lime juice
3 Tbsp
White wine vinegar
2 Tbsp
Olive oil
1 Tbsp
Garlic
3 clove(s), minced
Uncooked boneless skinless chicken breast
20 oz, 4 (5-ounce breasts)
Ground cumin
1 tsp
Cooking spray
1 spray(s)
Table salt
1¼ tsp
Grape tomatoes
2 cup(s), or cherry tomatoes, halved
Uncooked zucchini
1 medium, diced (about 1 1/2 cups)
Jalapeño pepper
1 medium, seeded and minced
Red onion
½ small, thinly sliced
Cilantro
3 Tbsp, chopped fresh
Instructions
1
1 Combine lime zest and juice, vinegar, oil, and garlic in medium bowl. Transfer 3 tablespoons of mixture to zip-close plastic bag; add chicken and cumin. Squeeze out air and seal bag; turn to coat chicken. Refrigerate, turning bag occasionally, at least 1 hour or up to 4 hours. Reserve remaining marinade.
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2 Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
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3 Remove chicken from marinade; discard marinade. Sprinkle chicken with 1 teaspoon salt. Place chicken on grill rack and grill, turning frequently, until chicken is cooked through, 8–10 minutes.
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4 Meanwhile, to make salad, combine tomatoes, zucchini, jalapeño, onion, cilantro, remaining 1/4 teaspoon salt, and reserved marinade in medium bowl and toss to coat. Serve chicken with salad.
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Serving size: 1 chicken breast and about 3/4 cup salad
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