Grilled chicken escalopes with tomato and herb salad

Votes: 1

Time: 15 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 300, total fat 13 G., saturated fats 2 G., proteins 40 G., carbohydrates 4 G., fiber 1 G., cholesterol 99 mg, sodium 1082 mg, sugar 2 G.

Thinly pounded chicken breast escalopes are brushed with olive oil and grilled. The tender meat only needs a couple of minutes per side to cook. Be careful not to overcook the escalopes, as this can dry them out. Serve with a simple salad of diced, multicolored tomatoes mixed with shallots, fresh basil, tarragon, and parsley, and dressed with olive oil and wine vinegar. This quick and easy dish is packed with vibrant summer flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 ripe medium tomatoes (1 red and 1 yellow), cored and chopped (about 1 1/2 cups)
1 clove garlic, peeled and crushed
1 green onion, thinly sliced
3 tbsp olive oil + extra for greasing
2 tsp red wine vinegar
2 tsp coarse salt + more to taste
1/3 cup torn fresh basil
3 tbsp. l. coarsely chopped tarragon
3 tbsp. l. coarsely chopped parsley
4 chicken escalopes, 180g each (see note)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: tomatoes, garlic, green onions, wine vinegar, basil, tarragon, parsley, chicken breasts

Cooking the dish according to the recipe:

Preheat an outdoor grill to high heat.
In a small bowl, combine the tomatoes, garlic, shallots, 3 tablespoons of olive oil, vinegar, 2 teaspoons of salt, and black pepper to taste. Add all the herbs, but do not stir.

Lightly brush the chicken escalopes with olive oil and season with salt and black pepper to taste. Cook, turning once, until cooked through, about 2 minutes per side. Toss the greens with the tomatoes. Place one escalope on each of 4 plates, top with some of the green and tomato salad (you can discard the crushed garlic), and serve.

Note

Escalopes are very thin pieces of meat or fish. They cook quickly and easily. Start with a skinless, boneless chicken breast. Place it between two sheets of plastic wrap or waxed paper. Using a meat mallet or a small, heavy skillet, pound the meat until it reaches an even thickness of about 1 cm. You can also buy pre-made escalopes.

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