Best 11 Grilled Chicken With Tomato And Bread Salad Recipes

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Looking for a delectable and effortless dish to delight your taste buds? Look no further! Grilled chicken with tomato and bread salad is a culinary creation that combines succulent chicken, juicy tomatoes, and crispy bread into a harmonious symphony of flavors. This tantalizing dish is perfect for lunch, dinner, or even as a_ light snack. With its ease of preparation and explosion of flavors, it's guaranteed to be a hit among family and friends. So, get ready to embark on a culinary journey and discover the secrets behind this delightful grilled chicken with tomato and bread salad.

Here are our top 11 tried and tested recipes!

SUMMER LAYERED SALAD WITH GRILLED CHICKEN AND TOMATO VINAIGRETTE



Summer Layered Salad with Grilled Chicken and Tomato Vinaigrette image

Here is the best of summer stacked in a salad. Though a lot of the ingredients are grilled, you can cook them simultaneously and pull them off as they finish. Just make sure to have your tools organized before you hit the flame. The tomato vinaigrette is creamy, sharp and sweet. Make it all summer long as your go-to salad dressing (even for non-vertical salads).

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 14

4 ripe medium tomatoes
Juice of 1/2 lemon
3 tablespoons mayonnaise
1 tablespoon white wine vinegar
1 teaspoon honey
1/8 teaspoon cayenne pepper
Kosher salt
3 small boneless, skinless chicken breasts
4 thick slices sourdough bread
2 large ears corn
1 medium zucchini, cut lengthwise into long 1/2-inch-thick slabs
1 head romaine, shredded
1 cup fresh basil leaves, plus more for garnish
1 cup crumbled feta cheese

Steps:

  • Preheat an outdoor grill to medium heat. Roughly chop 2 of the tomatoes, and put into a blender, along with the lemon juice, mayonnaise, vinegar, honey, cayenne and 3/4 teaspoon salt. Blend until smooth.
  • Toss the chicken with 3 tablespoons of the tomato dressing and 1/2 teaspoon salt in a medium bowl.
  • Lay the bread, corn and zucchini out on a rimmed baking sheet. Brush everything all over with 2 tablespoons of the tomato dressing, and sprinkle with about 1/2 teaspoon of salt. Keep the baking sheet near your grill to transfer the grilled ingredients to when they're ready.
  • Grill the chicken until it is nicely marked on the outside and registers 160 degrees F in the thickest part on a meat thermometer, 8 to 10 minutes per side. Remove and let cool (it will finish cooking as it cools). Grill the zucchini until grill marks appear and it's slightly tender, 4 to 6 minutes per side. Grill the corn, turning as needed, until charred on all sides, 8 to 10 minutes. Grill the bread until nicely charred, about 2 minutes per side.
  • Keeping all the individual ingredients separate, shave the corn kernels off the cobs, and cut the chicken, bread and zucchini into bite-size pieces.
  • Using a straight-sided 3-quart tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars with lids for 4 individual salads, make a first layer with half the romaine, then add the following in separate layers: half the basil, the chicken, the zucchini, the feta, the corn, the remaining romaine, the remaining basil, and the bread. Cut the 2 remaining tomatoes into thin wedges, and arrange on top. Sprinkle with more basil leaves for garnish. The salad can be put together, covered and refrigerated for up to 2 hours before serving.
  • If making 1 salad, just before serving, transfer it to a large bowl, toss with the remaining dressing and season with salt and pepper. If making 4 salads, add dressing to each jar, season with salt and pepper, cover with the lid and shake to coat.

Nutrition Facts : Calories 441, Fat 21 grams, SaturatedFat 7 grams, Cholesterol 78 milligrams, Sodium 730 milligrams, Carbohydrate 43 grams, Fiber 7 grams, Protein 27 grams, Sugar 12 grams

GRILLED CHICKEN WITH TOMATO AND BREAD SALAD



Grilled Chicken with Tomato and Bread Salad image

Categories     Bread     Salad     Chicken     Olive     Tomato     Backyard BBQ     Summer     Grill     Grill/Barbecue     Gourmet

Yield Serves 6

Number Of Ingredients 15

For Salad
1/2 pound crusty peasant-style bread, torn into bite-size pieces (about 6 cups)
3 large vine-ripened tomatoes (about 1 1/2 pounds), cut into 3/4-inch pieces
3/4 cup finely chopped inner (very pale green) celery ribs and leaves
1/3 cup small brine-cured black olives such as Gaeta or Niçoise, halved and pitted
1/4 cup finely chopped red onion
2 tablespoons drained capers
2 to 3 tablespoons red-wine vinegar
2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
1/3 cup extra-virgin olive oil
For Chicken
3 whole skinless boneless chicken breasts (about 2 pounds total), halved
vegetable oil for brushing chicken
1 cup fresh basil leaves, torn into pieces
Garnish: whole celery leaves

Steps:

  • Make Salad:
  • Preheat broiler.
  • On a large baking sheet spread bread in one layer and toast under broiler about 4 inches from heat until pale golden, about 3 minutes on each side. Cool bread. Bread may be toasted 2 days ahead and kept in a sealable bag at room temperature.
  • In a bowl toss together bread, tomatoes, chopped celery, olives, onion, and capers. In a blender or small food processor blend together vinegar, garlic paste, olive oil, and salt and pepper to taste until smooth and drizzle over salad. Toss salad well and let stand at room temperature while grilling chicken.
  • Grill Chicken:
  • Prepare grill.
  • Brush chicken with vegetable oil and season with salt and pepper. Grill chicken on a rack set 5 to 6 inches over glowing coals 4 to 5 minutes on each side, or until just cooked through. (Alternatively, chicken may be grilled in 2 batches in a hot well-seasoned ridged grill pan over moderately high heat.) Transfer chicken to a cutting board and cool.
  • Stir basil into salad. Slice chicken on the diagonal and serve with salad. Garnish each serving with whole celery leaves.

GRILLED CHICKEN WITH TOMATO-CUCUMBER SALAD



Grilled Chicken with Tomato-Cucumber Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 23m

Yield 4 servings

Number Of Ingredients 12

1 clove garlic
1 teaspoon kosher salt, plus more to taste
1 tablespoon extra-virgin olive oil
1/4 lemon, juiced (about 1 tablespoon)
1 cup pear tomatoes, sliced in rounds
1 kirby cucumber, unpeeled, quartered lengthwise and sliced
3 pepperoncini peppers, stemmed and minced
1 tablespoon chopped fresh dill
Freshly ground black pepper
4 chicken paillards (scaloppini), about 4 ounces each
Olive oil spray
Freshly ground black pepper

Steps:

  • Smash the garlic clove, sprinkle with 1 teaspoon of salt and with the flat side of a large knife, mash and smear to a coarse paste. Put the garlic paste in a large bowl and stir in the olive oil and lemon juice. Add the tomatoes, cucumber, pepperoncini, and dill and toss. Give a couple of generous grinds of black pepper. Toss again, and set aside.
  • Preheat a grill pan or nonstick skillet to medium high. Spray the chicken paillards lightly with the olive oil and season with salt and black pepper. Grill the chicken, in batches if necessary, to avoid crowding the pan, turning once, until cooked through, about 2 minutes per side. Place each paillard on a plate and serve topped with the tomato-cucumber salad.

Nutrition Facts : Calories 203 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 66 milligrams, Sodium 745 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 29 grams, Sugar 6 grams

GRILLED BREAD AND TOMATO SALAD



Grilled Bread and Tomato Salad image

Provided by Fred Thompson

Categories     Tomato     Vegetable     Side     Fourth of July     Picnic     Super Bowl     Vegetarian     Graduation     Father's Day     Backyard BBQ     Dinner     Lunch     Summer     Tailgating     Grill     Grill/Barbecue     Party     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6 to 8

Number Of Ingredients 11

1/2 cup (1 stick) unsalted butter
2 garlic cloves, minced
8 ounces day-old Italian bread, cut into 3/4-inch-thick slices
6 dead-ripe meaty tomatoes, cored, seeded, and cut into quarters
1/4 cup minced red onion
1/3 cup fruity extra-virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh tarragon
1/2 teaspoon kosher salt
7 or 8 grindings black pepper

Steps:

  • 1. Place a small saucepan over medium heat and add the butter. When it's about half melted, throw in the garlic and cook for 3 to 4 minutes, allowing the garlic to take on a little bit of color. Remove from the heat and brush this mixture on both sides of each slice of bread.
  • 2. Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.
  • 3. Place the bread on the grill, close the lid, and cook, turning once, until well marked. Careful here; depending on the moisture content of the bread, this could happen as quickly as 2 minutes (or about 1 minute on each side), but it usually takes about 4 minutes. Place the tomatoes on the grill, close the lid, and cook for a few minutes per side.
  • 4. Remove the bread to a cutting board, cut into 3/4-inch cubes, and place in a large mixing bowl. Add the tomatoes, onion, olive oil, vinegar, herbs, salt, and pepper. Toss gently with your hands to combine. Taste and adjust the seasonings if you desire. Serve at room temperature.

TOMATO AND GRILLED-BREAD SALAD



Tomato and Grilled-Bread Salad image

This Tuscan salad is a wonderful way to use up day-old bread: Use coarse-textured, good-quality bread. You can improvise by adding olives, anchovies, or canned tuna.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 25m

Number Of Ingredients 7

1/2 pound country bread, cut into 3/4-inch-thick slices
1/4 cup plus 2 tablespoons olive oil
3 large beefsteak tomatoes, cut into 3/4-inch dice (about 4 cups)
1 cucumber, peeled and cut into 3/4-inch dice (about 2 cups)
1/4 cup loosely packed fresh basil, torn into bite-size pieces
1 tablespoon red-wine vinegar
Salt and pepper

Steps:

  • Heat grill to medium. Brush bread slices on both sides with 2 tablespoons oil. Grill until lightly charred on both sides, 3 to 4 minutes. Let cool slightly, then cut into large cubes.
  • In a large bowl, toss bread cubes with tomatoes, cucumber, and basil. Drizzle with vinegar and remaining 1/4 cup oil, and season with salt and pepper. Toss to combine, and serve.

Nutrition Facts : Calories 383 g, Fat 23 g, Protein 7 g

GRILLED CHICKEN MARGHERITA



Grilled Chicken Margherita image

Grilled marinated chicken, topped with melted mozzarella, pesto, and cherry tomatoes makes a delicious summer meal! Serve with rice or angel hair pasta.

Provided by France C

Categories     BBQ & Grilled Chicken

Time 4h30m

Yield 4

Number Of Ingredients 12

4 (6 ounce) skinless, boneless chicken breasts
¼ cup olive oil
2 tablespoons balsamic vinegar
1 clove garlic, minced
1 teaspoon Italian seasoning
½ teaspoon salt
1 cup halved cherry tomatoes
4 fresh basil leaves, minced
1 teaspoon lemon juice
salt and freshly ground black pepper to taste
4 slices mozzarella cheese
¼ cup basil pesto

Steps:

  • Gently pound chicken breasts into even thickness using the smooth side of a meat mallet, about 1/2 inch thick. Place chicken into a resealable plastic bag.
  • Whisk together olive oil, balsamic vinegar, garlic, Italian seasoning, and salt in a small bowl. Pour over chicken, coat evenly, and marinate for 4 to 8 hours.
  • Combine cherry tomatoes, basil, lemon juice, salt, and pepper in a small bowl.
  • Preheat an outdoor grill for medium heat; lightly oil the grate.
  • Remove chicken from marinade and grill with the lid closed for 4 minutes. Flip chicken and grill an additional 3 to 4 minutes. Top each breast with a slice of mozzarella cheese and 1 tablespoon of pesto, then top with cherry tomatoes. Close lid on grill and continue grilling until cheese is melted and chicken is no longer pink inside, about 3 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Using a spatula, carefully remove chicken to a serving platter.

Nutrition Facts : Calories 470.7 calories, Carbohydrate 5.3 g, Cholesterol 121.8 mg, Fat 27.4 g, Fiber 1 g, Protein 49.4 g, SaturatedFat 7.2 g, Sodium 652.1 mg

BREADED CHICKEN WITH TOMATOES



Breaded Chicken with Tomatoes image

Dinner ready in 30 minutes! Serve your family with this grilled chicken coated with bread crumbs and cheese garnished with oregano sprigs.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 11

4 boneless skinless chicken breasts (1 lb)
1/2 cup Progresso™ panko crispy bread crumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive or vegetable oil
3 large tomatoes, chopped (3 cups)
2 medium green onions, chopped (2 tablespoons)
1 clove garlic, finely chopped
1 tablespoon balsamic vinegar
1 tablespoon chopped fresh oregano leaves

Steps:

  • Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
  • In shallow medium bowl or pie plate, mix bread crumbs, cheese, salt and pepper. Coat chicken with crumb mixture, pressing to coat well on both sides.
  • In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Cook chicken in oil 6 to 10 minutes, turning once, until golden brown on outside and no longer pink in center. Remove chicken from skillet; cover to keep warm.
  • To skillet, add remaining 1 tablespoon oil, 2 cups of the tomatoes, the onions and garlic; cook and stir 2 minutes. Stir in vinegar; cook 30 seconds longer. Remove from heat; stir in remaining 1 cup tomatoes and the oregano. Serve over chicken. Garnish with additional fresh oregano sprigs, if desired.

Nutrition Facts : Calories 350, Carbohydrate 17 g, Cholesterol 75 mg, Fat 3, Fiber 2 g, Protein 30 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 5 g, TransFat 0 g

GRILLED CHICKEN BREASTS WITH GRILLED CORN AND TOMATO SALAD



Grilled Chicken Breasts With Grilled Corn and Tomato Salad image

From America's Test Kitchen. A fast corn and tomato salad pairs well with quick-cooking chicken breasts, but a few tricks-like jumpstarting the corn in the microwave first-streamline this recipe even further. For this dish, buy chicken breasts that are about 1/2-inch thick.

Provided by SweetSueAl

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

2 ears corn, husks and silk removed
2 teaspoons olive oil, plus
1/4 cup additional olive oil
table salt & fresh ground pepper
2 tablespoons lemon juice
2 garlic cloves, minced
3 tablespoons chopped fresh basil
1 tablespoon Dijon mustard
1 tablespoon honey
4 (5 ounce) boneless chicken breasts, trimmed
1 beef steak tomatoes, diced
table salt & fresh ground pepper

Steps:

  • Wrap corn in microwave-safe plastic wrap and microwave on high power until slightly softened, about 3 minutes, turning corn over halfway through cooking. Cool slightly and remove plastic wrap. Brush with 2 teaspoons oil and season with salt and pepper.
  • Whisk lemon juice, garlic, basil, and remaining 1/4 cup oil together in small bowl and season with salt and pepper. Transfer 2 tablespoons dressing to medium bowl and whisk in mustard and honey.
  • Pat chicken dry, season with salt and pepper, and toss in honey-mustard mixture to coat.
  • Grill chicken over hot fireuntil cooked through, about 3 minutes per side, transfer to platter, and cover with foil.
  • Grill corn until soft and lightly charred, 5 to 6 minutes. Remove from grill, cool slightly, and cut kernels from cob.
  • Combine corn, tomato, and remaining dressing (without honey and mustard) in medium bowl and season with salt and pepper. Serve corn salad with chicken.

Nutrition Facts : Calories 475.4, Fat 29.8, SaturatedFat 6.1, Cholesterol 90.7, Sodium 143.8, Carbohydrate 21.9, Fiber 2.3, Sugar 7.3, Protein 32.1

GRILLED TOMATO, ONION, AND BREAD SALAD



Grilled Tomato, Onion, and Bread Salad image

This fabulous salad made with summer vegetables is great paired with any grilled meat. My family has been making this for years.

Provided by lstevenson

Categories     Side Dish

Time 43m

Yield 8

Number Of Ingredients 10

2 red onions, sliced 1/2 inch thick
8 plum (Roma) tomatoes, cored
4 tablespoons olive oil, divided
4 cups cubed Italian bread
2 teaspoons dried thyme leaves
salt and pepper to taste
1 cucumber, peeled, halved lengthwise, seeded, and cut into 1/2 inch slices
½ cup shredded fresh basil
3 tablespoons red wine vinegar
2 tablespoons olive oil

Steps:

  • Preheat an outdoor grill for medium-high heat.
  • Brush the onion slices and tomatoes with 2 tablespoons of olive oil, and set aside. Drizzle another 2 tablespoons of olive oil over the cubed bread in a large bowl. Sprinkle with thyme, salt, and pepper; toss well. Skewer the bread cubes with metal skewers.
  • Grill bread on preheated grill until golden brown on all sides, about 3 minutes. Grill onions and tomatoes until soft, about 5 minutes.
  • Chop the roasted onions and tomatoes into large pieces, and place into a large bowl along with the toasted bread, cucumber, and basil. Whisk the vinegar together with the remaining 2 tablespoons of oil to make a dressing. Pour over the salad, and toss to coat.

Nutrition Facts : Calories 167.6 calories, Carbohydrate 15.7 g, Fat 11 g, Fiber 2 g, Protein 2.7 g, SaturatedFat 1.6 g, Sodium 127 mg, Sugar 3.5 g

GRILLED CHICKEN WITH HEIRLOOM TOMATO AND AVOCADO SALSA



Grilled Chicken with Heirloom Tomato and Avocado Salsa image

A lite and refreshing summer dish to use up some of those garden tomatoes. Quick and tasty dish. I used heirloom because that is what we grow but any type of tomato could be used.

Provided by tcasa

Time 35m

Yield 2

Number Of Ingredients 13

1 teaspoon onion powder
1 teaspoon garlic powder
¾ teaspoon ground cumin
¾ teaspoon kosher salt
¾ teaspoon ground black pepper
¼ teaspoon chili powder
2 (6 ounce) skinless, boneless chicken breast halves
1 ½ tablespoons olive oil, divided
1 medium ripe avocado, diced
1 medium heirloom tomato, seeded and diced
½ small red onion, diced
1 teaspoon lime juice, or to taste
salt and ground black pepper to taste

Steps:

  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Combine onion powder, garlic powder, cumin, salt, pepper, and chili powder in a small bowl. Sprinkle chicken with spice mixture and rub until evenly coated. Drizzle with 1 tablespoon olive oil.
  • Arrange chicken on the preheated grill and grill for 8 minutes. Turn and grill until no longer pink in the center and the juices run clear, about 4 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Remove chicken from the grill and drizzle with remaining olive oil. Let stand for 10 minutes.
  • Meanwhile, mix avocado, tomato, and red onion for salsa together in a small bowl. Add lime juice and season with salt and pepper.
  • Slice chicken and top with salsa.

Nutrition Facts : Calories 471.4 calories, Carbohydrate 15.7 g, Cholesterol 96.9 mg, Fat 29.3 g, Fiber 8.4 g, Protein 38.7 g, SaturatedFat 4.7 g, Sodium 821.4 mg, Sugar 3.8 g

GRILLED MARINATED CHICKEN WITH TOMATO-BREAD SALAD (PANZANELLA)



Grilled Marinated Chicken with Tomato-Bread Salad (Panzanella) image

Copied from the June 2, 2003 issue of NY Magazine ("Italian Summer Pleasures from Antipasto to Gelato"). This recipe is from chef Tom Valenti from "Cesca" restaurant, opening in late June of 2003. Note: Prep/Cook time does not include the 2 to 3 hour marinating time for the chicken.

Provided by Dee514

Categories     Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 17

1 cup red wine vinegar
2 cups extra virgin olive oil
1 shallot, minced
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1/3 cup grated parmigiano-reggiano cheese
salt & freshly ground black pepper
2 (3 lb) chicken, quartered
4 large beefsteak tomatoes
salt & freshly ground black pepper
sugar
1 red onion, halved and thinly sliced
5 ounces bocconcini, halved (or cubed mozzarella)
1 cup loosely packed basil leaves, chopped,torn or shredded
2 cups cubed toasted peasant bread
1/2 cup red wine vinaigrette

Steps:

  • Vinaigrette: Mix all the ingredients together in a bowl, and season with salt and freshly ground pepper to taste.
  • Chicken: Set aside 1/2 cup of the vinaigrette.
  • Put the chicken pieces in a bowl, and add enough of the remaining vinaigrette to cover, or place the chicken in a plastic bag with the vinaigrette.
  • Allow to marinate for 2 to 3 hours in refrigerator; bring to room temperature before grilling over medium coals.
  • Sear on all sides, then move to a cooler spot on the grill to avoid flare-ups.
  • Tomato-Bread Salad (Panzanella): Cut the tomatoes into 1-inch chunks, and season with salt, pepper and a pinch of sugar.
  • Let the mixture sit for 10 minutes, then add the onions and bocconcini, basil and cubed bread to a bowl.
  • Add 1/3 cup vinaigrette, toss together, and allow salad to sit for 20 minutes, adding more vinaigrette if necessary.

Nutrition Facts : Calories 2035.4, Fat 180.7, SaturatedFat 38.7, Cholesterol 343.3, Sodium 638.9, Carbohydrate 13.3, Fiber 3.7, Sugar 6.4, Protein 90

Tips:

  • Use a variety of colors and textures in your salad. This will make it more visually appealing and interesting to eat.
  • Don't be afraid to experiment with different ingredients. There are endless possibilities when it comes to making a tomato and bread salad.
  • Make sure to use fresh, ripe tomatoes. This will give your salad the best flavor.
  • If you're using a crusty bread, toast it before adding it to the salad. This will help it absorb the dressing and prevent it from getting soggy.
  • Let the salad rest for a few minutes before serving. This will allow the flavors to meld together.

Conclusion:

Tomato and bread salad is a simple but delicious dish that is perfect for any occasion. It's a great way to use up fresh tomatoes and it's also a healthy and refreshing meal. Next time you're looking for a quick and easy lunch or dinner, give this recipe a try. You won't be disappointed.

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