Grilled Chicken and Tomato Salad with Balsamic Vinaigrette
A flourishing garden filled with home-grown vegetables was a source of pride to Big Bob, and his favorite area of the garden was the tomato patch, where he tended a variety of cultivars. By planting different kinds of tomato plants, he was ensured fresh ripe tomatoes all summer long. His favorite summer dish was a tomato salad made with whatever types of tomatoes were in season. This recipe combines two of Big Bob’s Southern favorites: grilled chicken and tomato salad. It is hard to beat the sweet taste of tomatoes in season combined with the charred flavors of chicken cooked outdoors. Each element of this dish can be served on its own, but together they form a signature dish that you’ll return to again and again all summer long.
Recipe information
Yield
serves 4
Ingredients
Marinade
Dressing
Preparation
Step 1
Combine the marinade ingredients in a shallow baking dish or a resealable plastic bag. Add the chicken breasts, turn to coat, and cover or seal the bag. Marinate the chicken in the refrigerator for at least 4 hours and up to 12 hours.
Step 2
Dice the plum and yellow tomatoes into medium-size chunks and place in a small mixing bowl. Add the diced onions and basil to the mixture and set aside. Combine the dressing ingredients in a small bowl, pour over the tomato mixture, and toss lightly; season with salt and pepper to taste and toss again. The tomato salad can be served at room temperature or refrigerated until ready to use.
Step 3
Build a charcoal and/or wood fire on one side of grill, leaving the other side void. This will create two zones for cooking, indirect and direct. Heat the grill to approximately 400°F. Remove the chicken breasts from the marinade and place on the grill, directly over the heat. Grill for 5 to 6 minutes on each side, or until golden brown and firm to the touch. The internal temperature of the chicken breasts should be 160°F.
Step 4
Move the chicken breasts away from the fire and place a thick slice of mozzarella cheese on each one. Close the lid and cook until the cheese starts to soften, about 1 minute.
Step 5
To serve, top the grilled chicken with a generous amount of tomato salad.
Cooking Method
Step 6
Direct and Indirect heat
Suggested Wood
Step 7
Hickory, Pecan, Oak
