This simple Balsamic Grilled Chicken with Avocado Cherry Tomato Salad takes just minutes to prepare and is bursting with fresh flavors. Grab a few simple ingredients and grill this one up tonight!
Summer is definitely the season for simple cooking. Throw something on the grill, make a quick salad and dinner is done. Of course, the grilled something + salad routine can get a little boring after awhile, and I’m always trying to think of ways to mix things up a little. Enter this Balsamic Grilled Chicken with Avocado Cherry Tomato Salad.
To jazz up the typical grill night, this recipe takes advantage of a few simple pantry ingredients to create a flavorful marinade for the chicken. Once marinated, the chicken gets a quick grill while the quick salad comes together. Chop some tomatoes, avocado, shallot and basil and the salad is ready to top the warm grilled chicken. A perfect summer meal you’ll want to make again and again.
If you’re not a tomato fan consider swapping in roasted red peppers. The salad also works beautifully with fresh mozzarella in place of avocado. As written, this recipe is naturally gluten-free, dairy-free and paleo, Whole30 & barre3 Challenge friendly.
Kid-friendly notes. The simple flavors of the chicken and salad is pretty kid-friendly, but here are some options for resistant eaters:
- Grill one or two chicken breasts simply seasoned with salt, skipping the marinade.
- Serve the salad parts separately, offering a few cherry tomatoes and sliced avocados on the side.
- This tip has been working well for us lately: offer a toothpick so your child can make tomato, chicken and avocado “lollipops.” Make sure your child is old enough to handle a toothpick safely before trying this option.
Now, onto the recipe!
Balsamic Grilled Chicken with Avocado Cherry Tomato Salad
Equipment
Ingredients
For the chicken:
- 4 boneless skinless chicken breasts
- 2 garlic cloves minced
- ¼ cup balsamic vinegar
- ¼ teaspoon salt
- ¼ cup olive oil
For the salad:
- 1 pint cherry tomatoes halved
- 1 large ripe avocado diced
- 1 garlic clove minced
- 1 small shallot thinly sliced
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ cup basil thinly sliced
- Pepper to taste
Instructions
-
In a small bowl combine 2 minced garlic cloves, ¼ cup balsamic vinegar, ¼ teaspoon salt, and ¼ olive oil. Whisk to combine.
-
Place the chicken in a large baking dish and pour over the marinade. Toss to coat and let marinate in the refrigerator at least 30 minutes or up to 8 hours.
-
Remove the chicken from the baking dish, discarding the marinade. Grill the chicken over medium heat, flipping once, for 8-12 or until cooked through and no longer pink in the middle.
-
While the chicken is grilling, combine the tomatoes, avocado, 1 minced garlic clove, shallot, 2 tablespoons balsamic vinegar, 2 tablespoons olive oil, ½ teaspoon salt, basil, and pepper in a medium bowl. Stir gently to combine.
-
Remove the chicken from the grill. Serve with the salad on top or alongside.
Notes
- Grill one or two chicken breasts simply seasoned with salt, skipping the marinade.
- Serve the salad parts separately, offering a few cherry tomatoes and sliced avocados on the side.
- This tip has been working well for us lately: offer a toothpick so your child can make tomato, chicken and avocado “lollipops.” Make sure your child is old enough to handle a toothpick safely before trying this option.
