Best 4 Chicken And Tomato Salad With Sumac And Herbs Recipes
Indulge in a culinary journey with our enticing Chicken and Tomato Salad with Sumac and Herbs. This vibrant dish tantalizes your taste buds with a harmonious blend of flavors and textures. The succulent chicken, perfectly cooked and tender, pairs seamlessly with the juicy and tangy tomatoes, creating a delightful contrast. Sumac, a unique spice, adds a captivating sourness that elevates the overall taste experience. An array of fresh herbs, including parsley, mint, and cilantro, provide a refreshing burst of aroma and flavor, while a drizzle of olive oil adds a touch of richness. This tantalizing salad is not just a feast for the palate but also a visual delight, garnished with colorful pomegranate seeds and toasted pine nuts.
Embark on a culinary adventure with our carefully curated collection of recipes, each offering a unique twist on this classic dish. Discover the vibrant flavors of the Mediterranean in our Mediterranean Chicken and Tomato Salad, where feta cheese and Kalamata olives add a touch of Greece. Experience the bold and spicy flavors of the Middle East with our Harissa Chicken and Tomato Salad, where harissa paste brings a fiery kick. For a lighter and healthier option, try our Grilled Chicken and Tomato Salad with Lemon-Tahini Dressing, where grilled chicken and a zesty lemon-tahini dressing create a refreshing and flavorful combination.
HEALTHY CHICKEN SALAD, MEDITERRANEAN STYLE
This no-mayo healthy chicken salad recipe is chunky and loaded with Mediterranean favorites like shallots, artichoke hearts, sun-dried tomatoes, fresh herbs, and a handful of walnuts. It's tossed in a light and bright dressing A light and zippy dressing brings it all together!
Provided by Suzy Karadsheh
Time 10m
Number Of Ingredients 15
Steps:
- In a small bowl, add the dressing ingredients and whisk to combine.
- In a large mixing bowl, combine the chicken, shallots, celery, artichoke hearts, sundried tomatoes, parsley, and walnuts. Season with a good pinch of kosher salt and black pepper.
- Pour dressing over the chicken salad, toss to combine.
- For best flavor, cover and refrigerate for 30 minutes to 1 hour before serving.
Nutrition Facts : Calories 249 kcal, Sodium 387.1 mg, SaturatedFat 2.4 g, TransFat 0.1 g, Carbohydrate 7.6 g, Fiber 2.5 g, Protein 14.6 g, Cholesterol 36.3 mg, ServingSize 1 serving
CHICKEN PAILLARDS WITH HERB-TOMATO SALAD
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare an outdoor grill with a hot fire.
- Toss the tomatoes, garlic, scallion, the 3 tablespoons olive oil, vinegar, the 2 teaspoons salt, and black pepper to taste in a medium bowl. Add all the herbs to the bowl but don't toss.
- Brush the chicken paillards lightly with olive oil and season with salt and black pepper to taste. Grill the chicken, turning once, until cooked through, about 2 minutes per side. Stir the herbs into the tomatoes. Put a paillard on each of 4 plates, spoon some herb-tomato salad on top (watch out for the smashed garlic-you might want to remove it), and serve.
Nutrition Facts : Calories 300 calorie, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 99 milligrams, Sodium 1082 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Protein 40 grams, Sugar 2 grams
PARMESAN CHICKEN BREAST WITH TOMATO AND HERB SALAD
For better weeknight chicken, dredge it in flour loaded with freshly grated Parmesan and shallow-fry it. The cheese works to create a sort of frico, so you don't need bread crumbs for a deeply flavorful crust. While you could make this entirely on the stovetop, you risk overcooking the Parmesan, and under- or overcooking the meat. Instead, finish it in the oven, which yields a juicy, tender breast and keeps the Parmesan from getting too dark. Serve with perfectly ripe beefsteak and cherry tomatoes, jumbled together with salt and herbs and a splash of vinegar to make the tomatoes pop.
Provided by Sarah Copeland
Categories dinner, weekday, poultry, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Toss together tomatoes, vinegar, salt and pepper in a bowl, and set aside. Heat the oven to 425 degrees with a rack in the lowest position.
- Make the chicken: Line a baking sheet with parchment paper. Finely grate half the Parmesan on a box grater. Grate the remaining half on the larger side of the box grater. Add both to a shallow bowl along with 1/2 cup flour, and whisk together. Put the remaining 1/2 cup flour in another shallow bowl, and the beaten egg in another.
- Season the chicken generously with salt and pepper. Dip the chicken breasts, one at a time, into the flour. Shake off any excess and dip into the eggs, turning to coat evenly. Shake off the excess and dip into the Parmesan mixture, pressing to adhere and holding the chicken gently by the ends to keep the coating intact. Transfer to the lined baking sheet.
- Heat 2 tablespoons oil in your largest ovenproof skillet. When the oil is shimmering, lay the chicken breasts in the pan, in batches if needed. Cook without moving until the coating on the bottom is deeply golden brown and releases easily from the pan, 5 to 6 minutes. Carefully flip the breasts and cook until the other side is just golden on the outside, about 3 minutes more. Transfer the skillet to the oven (or transfer the chicken to a separate baking sheet if needed for space) and cook until the juices run clear and an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees, 4 to 6 minutes more, depending on the thickness of each breast.
- Sprinkle the herbs over the tomatoes, and drizzle with the remaining 1 tablespoon oil; serve alongside the chicken.
Nutrition Facts : @context http, Calories 755, UnsaturatedFat 24 grams, Carbohydrate 36 grams, Fat 41 grams, Fiber 4 grams, Protein 60 grams, SaturatedFat 13 grams, Sodium 1216 milligrams, Sugar 7 grams, TransFat 0 grams
CHICKEN SALAD IN TOMATO CUPS
"Garden-fresh tomatoes make this standout recipe hard to beat," notes Judy Robertson of Southington, Connecticut. "It's fast, delicious, economical...and my family loves it!"
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cut a thin slice off the top of each tomato. Scoop out pulp, leaving 1/2-in. shells. Invert onto paper towels to drain. In a large bowl, combine the remaining ingredients. Spoon into tomatoes.
Nutrition Facts : Calories 577 calories, Fat 50g fat (7g saturated fat), Cholesterol 77mg cholesterol, Sodium 382mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 4g fiber), Protein 23g protein.
Tips:
- Choose ripe, flavorful tomatoes. This will make the salad taste its best.
- Use fresh herbs. They will add a lot of flavor to the salad.
- Don't overcook the chicken. It should be cooked through, but still juicy.
- Let the salad cool before serving. This will allow the flavors to meld together.
- Garnish the salad with fresh herbs or a squeeze of lemon juice before serving.
Conclusion:
This chicken and tomato salad is a refreshing and flavorful dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. Whether you like your salad with a lot of vegetables or a little bit of meat, this recipe is sure to please. Serve it as a main course or a side dish, and enjoy!
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