GRILLED CHICKEN & TOMATO SALAD

Healthy summer salad - simple and succulent

Product

For the Tomato Salad:

For the Grilled Chicken:

Cut the chicken breasts in half horizontally to form two even cutlets. Gently press down on the chicken with the back of a knife to even them out if necessary.
In a large flat dish, mix the ingredients for your marinade until they are well combined.
Add the chicken to the dish and mix well with the marinade. Cover the dish with plastic wrap and refrigerate for 30 minutes, turning the chicken cutlets over half-way through.
Prepare the Perino® tomatoes for the salad, sliced into quarters. Slice the cucumber and spring onions.
Add the tomatoes, spring onion and cucumber to a bowl. Add freshly chopped parsley, along with the lemon juice and olive oil. Mix well and season to taste. Set aside whilst you cook the chicken.
Remove the chicken from the marinade, draining off the excess. Heat a ribbed grill plate over high and cook the chicken for 2-3 minutes on both sides or until cooked through. Do not overcook, or the chicken will dry out.