Chicken Tomato Salad
Posted by infinitygoods on July 20, 2008
For more Scrumptious Sunday participants, visit Mercedes at Mercedes Rocks.
- 4 small tomatoes on the vine (or 4 handfuls of grape-sized tomatoes)
- Equal volume of mozzarella cheese, diced (or feta, Baby Bel, provolone)
- 10 sun-dried tomatoes, minced
- 1 breast roasted chicken, diced (or tuna, salmon, crab, sardines)
- Spices to taste
- Fresh basil leaves (or mint)
- Extra virgin olive oil
- Balsamic vinegar
Get yourself a serving bowl and a cutting board. I grabbed four small tomatoes on the vine and sliced them. They’re only about 1 1/2 to 2 inches in diameter. I love the grape-sized tomatoes too. If you prefer, you could use about four handfuls of those and leave whole, or if you’re patient, cut in halves. One great big tomato will do too, but then you’ll need to dice it. Add about an equal amount of mozzarella cheese, diced. If you don’t have any on hand, a feta or Baby Bel or provolone should work well, too. Whichever cheese you choose, pick one that’s not too hard like a comte or too soft like a triple cream brie.
I always have sun-dried tomatoes at the ready. They add some really nice flavor which you adjust from mild to strong simply by the amount you use. This time I used about 10, which I minced. I had a beautiful roasted chicken on hand, so I put in a whole breast, also diced. Here, instead of the roasted chicken you could substitute tuna, salmon, crab or sardines. They would all taste great too, so just use what you happen to have and love.
Add some dried spices like Chef Emeril’s Bam, or 21-Spice No Salt Seasoning. No worries if you don’t have any, just add your favorite spices to taste like thyme, oregano, marjoram, rosemary, some onion and garlic powder. Add fresh sweet basil leaves. We love basil so I put in lots, fresh from our yard. Mint leaves would work very nicely, too.
Add a generous drizzle of extra virgin olive oil and some balsamic vinegar. Toss the whole salad and it’s ready! Try it. I know you’ll love it and it’s real healthy. Any leftovers can be turned into a great sandwich, too.
Enjoy! Bon appetit!