Southern California is pretty warm all year but, as we approach the end of June, the heat is becoming more intense and consistent! There’s something about the warmer weather that makes me crave salads with fresh flavors and bright, juicy tomatoes.
This is one of my favorite salads ever. Even though it looks like a lot of ingredients, it’s actually pretty quick and easy to prepare.
The chicken is marinated in a zip-lock bag.
And you make the dressing and tomatoes while the chicken sits on the stove getting a nice, blackened crust.
A note about the blistered tomatoes, I was an idiot and didn’t slice my tomatoes before they went into the pot; they later popped all over me as I ate this salad, it was funny but I’d rather not do it again. You should definitely halve them before cooking.
It’s pretty adaptable (if you are following a paleo or dairy-free diet, you could take out the Gorgonzola without missing much as there are so many other flavors here; you could grill the chicken instead of sautéing it; you could dress it with just olive oil and balsamic instead of making the dressing…etc) and so good we ate this for days as leftovers.
- Mixed greens (I used 50/50 spinach and baby greens)
- Marinated quartered artichoke hearts (I used one 6 oz jar)
- 6 oz Gorgonzola cheese, crumbled
- 1.5 lbs boneless skinless chicken breast (I had 4 breasts, lightly pounded to the same thickness)
- ¼ cup olive oil
- 3 tbsp balsamic vinegar
- 1 tbsp Dijon mustard (15 g)
- 1 tsp kosher salt
- 1 tsp dried basil
- ½ tsp dried thyme
- ½ tsp dried rosemary
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- 1 pint cherry or grape tomatoes, sliced in half
- 2 garlic cloves, minced
- 2 tsp olive oil
- ¾ cup extra virgin olive oil
- ½ cup balsamic vinegar
- 1 tbsp Dijon mustard (15 g)
- 1 tbsp honey (this is optional, especially if you have a sweeter balsamic vinegar)
- 1 small garlic clove, minced
- ½ tsp freshly ground black pepper
- ½ tsp kosher salt (if you are using a finer salt, you’ll probably want to add a bit less than ½ tsp)
- ½ tsp dried parsley
- ¼ tsp onion powder
- Small dash of celery salt (this is optional but it adds an interesting little tang to the dressing)
- Marinate the chicken. Mix all ingredients except for chicken in small bowl, combine with chicken in zip-lock bag, and marinate for at least an hour (I marinated mine for 6 hours, but I don’t think this length of time is absolutely necessary.) Over medium-high to high heat, heat large sauté pan until hot and cook chicken 7 minutes on each side on medium-high or until blackened and heated through to 165°F. Slice diagonally.
- While chicken is cooking, heat 2 tsp of olive oil in small pan or pot over medium heat and sauté garlic for about 2 minutes. Add sliced tomatoes and stir intermittently until the skin on the tomatoes starts to wrinkle.
- Also while chicken is cooking, or beforehand, make the dressing. Mix all dressing ingredients and whisk.
- If your chicken is blackening too quickly, you can lower the heat a bit and put the lid on for a couple of minutes. Mine cooked for 7 minutes on each side, but if your chicken breasts are thicker, they will take longer than 7 minutes, that's why I pounded mine a bit before cooking.