Grilled Chicken Provencal Salad

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Grilled marinated chicken served over mixed greens with a tomato and vegetable topping Recipe from the Hunt's "Best Meals. Best Moments. Recipe Contest" 2009 - Roxanne, Albany, CA, 3rd Place

  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • 1 large clove garlic, crushed
  • 1 teaspoon herbes de Provence
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 pound boneless skinless chicken breasts
  • 1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained, reserve 2 tablespoons juice
  • 1/2 cup shredded zucchini
  • 1/4 cup tapenade (olive relish)
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons finely chopped roasted red pepper
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh Italian (flat-leaf) parsley
  • 1/2 teaspoon grated lemon peel
  • 5 ounces mixed baby salad greens
  • Crumbled fresh goat cheese, optional

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  1. Blend together oil, lemon juice, vinegar, garlic, herbes de Provence, salt and pepper in medium bowl. Pour HALF of mixture into large recloseable food storage bag. Set aside remaining marinade mixture.
  2. Add chicken to marinade in bag; close and let stand while preparing tomato topping.
  3. Blend together marinade mixture in bowl with the 2 tablespoons reserved juice. Add drained tomatoes, zucchini, tapenade, red onion, roasted red pepper, thyme, parsley and lemon peel. Stir to mix; set aside.
  4. Remove chicken from marinade; discard marinade. Heat grill or grill pan to medium-high heat; add chicken and cook 5 to 7 minutes per side, turning once, or until internal temperature of chicken reaches 165°F. Remove from grill; let stand 5 minutes.
  5. Arrange greens on serving plates. Slice and arrange chicken on greens. Spoon tomato topping over chicken and greens. Sprinkle with goat cheese, if desired.
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Nutrition Information
Calories: 267 View complete nutrition information
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Overall Rating

Anonymous January 31, 2012

Great recipe, and presents nicely.