BLT Pasta Salad

We made this for dinner over the summer and it was just delicious. Since we're still watching our carbs at dinner and not eating more than 3oz. at a dinner, I have to admit it wasn't that much and I wish we could have had more pasta - but it was still delicious! In order to make it a complete meal for us with our protein, I also added some shredded chicken to this. I have to say, having that chicken really helped us not feel so deprived from having less pasta.


This will be a great recipe you'll want to make this upcoming spring or summer for your cookouts and parties. Thanks to Skinny Taste for this great recipe!
4 oz. dry ditalini, boiled and drained
4 slices bacon
10 oz. cooked, shredded chicken
12-16 cherry tomatoes, sliced in half
4 tbsp Mayo
Pepper
1 bag baby spinach


BLT Macaroni Salad with Realistic Eat Changes


Cook your bacon on the stove top and drain on paper towel.

When the pasta is boiled and drained, the bacon is done, and the chicken is shredded, toss all ingredients together and plate. In order to ensure the proper amount on each plate, we prepped this in two separate bowls with the proper oz. of pasta and chicken. So each serving got 2 T of the low fat mayo, 2 slices of bacon, 3 oz. pasta, 5 oz. chicken and half a bag of spinach and half the tomatoes.

So yummy!

Where's My Chopsticks?

I found a recipe I was dying to try on Pintrest from Life as a Lofthouse for baked Sweet & Sour Chicken. And while it sounded fantastic, I didn't like the idea of frying the chicken first for a couple of reasons. One, I never have luck with a cornstarch breading to fry and two, I didn't want the added fat of frying the meal.

So I made this a lighter way and it was SO easy and so fantastic. We coupled it with our favorite homemade hibachi style fried rice I make and some stir-fry veggies.

This had such a fantastic flavor and was so easy to make. It has already been made a few times in our house. It also certainly is a great substitute for the fatty real Chinese take out - you know, when you want to be bad but you know you should be and need to be good?

Realistic Eats Baked Sweet & Sour Chicken, The Light Version

In a dish, mix

1/4 cup sugar (this is down from the 3/4 of a cup the recipe I went off of used. I couldn't justify that much added sugar)
4 tbs ketchup
1/2 cup distilled white vinegar
1 tbs soy sauce
1 tsp garlic powder

Mix the sauce together and set aside. Spray a large baking dish with cooking spray and toss in your pieces of chicken, then toss the sauce on the chicken and mix around and place in a single layer. Bake at 350 for 30-40 minutes until the chicken is cooked through and the sauce is sticky and sweet.

Realistic Eats Hibachi Style Fried Rice
In a non-stick skillet, scramble 2-3 eggs and set aside in a bowl.
In the same skillet saute green onions fresh garlic. Once it's lightly browned, add in your precooked rice - about a cup or two, whatever you have on hand. Then toss in your egg. You can add in some shredded carrots here or peas, or just go with onion and garlic.  As the rice is steaming warm with the egg and onion, add in 1 T butter and 2-3 tsp. garlic powder. Then add in 2-3 T soy sauce, depending on how much rice you're making. It tastes just like the rice you get at a hibachi restaurant!

This tastes as good as it looks

Once again, another great recipe courtesy of a pin on Pintrest. I'm so glad I came across this recipe from Closet Cooking for Sweet Chili Chicken Rice Bowls.

I did make some alternations to the recipe, because I used leftover chicken. Instead of making the sauce to cook the chicken in, I made it and then poured it over my leftover pre-cooked chicken in a skillet and let it simmer and cook until the meat got nice and tender.

I did make the salsa portion, but I cut back on some of the spice. Additionally, I skipped the jalapenos. we like spice but just can't handle it that well.

In the end, this was an insane meal and we're already ready to have it again! Between the sweetness of the chicken, the spice of the salsa and the creaminess of the egg yolk, this meal just comes together so perfectly and has such an intense combination of flavors. You can't pass this up!

I also served a fun and crunchy side with this meal - can you guess what it is??

What is this crunchy side??

Sweet Chili Chicken Rice Bowl

It is fantastic in the salsa for this dish.... do you have a guess??

So the crunchy side dish was rice paper wrappers that we popped in oil until they poofed up. They are like a wonderful crispy chip and great with an Asian dish as the equivalent to "chips and salsa". Do try it!

* Sorry for the sideways picture, as you can see I haven't been on Blogger lately and it seems to be rotating my pictures*

Super Bowl Sunday Good Eats

Again, I know it's April and YES we did eat this on Super Bowl Sunday, and NO I haven't made it again since.

But these were absolutely killer wings. And they were beyond easy to make. In a way they kind of reminded me of Nigella's Maple & Chicken Ribs but with more Asian flair.

Since they have a nice thai/asian flavor, I served them with some veggie nime chow - it was nice and refreshing with the flavor and warmth of the chicken wings.

One Pot Sticky Chicken Wings from Food & Wine

INGREDIENTS

3 pounds chicken wings, wing tips removed and wings cut into 2 pieces

2 tablespoons minced fresh ginger

4 small dried red chiles

2 whole star anise

One 3-inch cinnamon stick

1/3 cup soy sauce

1/3 cup sake

3 tablespoons oyster sauce

3 tablespoons mirin

3 tablespoons sugar

2 scallions, thinly sliced

Now instead of following this cooking method below - I made it even easier so we could watch the commercials, I mean the game, I mean the commercials! I put everything in my big black oven roaster, tossed the wings with all of the other ingredients and put it on 375 in my oven and just kept turning them every 20 minutes or so. I think I cooked them for about a hour and a half if not 2 hours to get them crispy/sticky and wonderful. This was SO much easier, and I won't ever make them the way the recipe suggests below.

...

In a very large nonstick skillet (or in batches), cook the chicken wings over moderate heat, turning once, until golden, about 8 minutes. Add the ginger, chiles, star anise and cinnamon and cook over moderately low heat, stirring, until fragrant, about 1 minute.

Add the soy sauce, sake, oyster sauce, mirin, sugar and 1/3 cup of water and bring to a simmer over moderate heat. Cover and simmer for 10 minutes. Uncover and cook over moderately high heat, stirring occasionally, until the wings are cooked through and the sauce has reduced to a thick glaze, about 8 minutes. Discard the chiles, star anise and cinnamon. Transfer the chicken wings to a platter, scatter the scallions on top and serve.

The Bundt Cake Pan.. WHO KNEW?!

That it can do more than make a cake?!

Thanks to Real Simple, I will NEVER EVER EVER roast chicken any other way again.

I've made two chickens this way in two weeks, both equally as delicious and wonderful.

I spray the bundt pan with cooking spray and place it on top of a small foil covered cookie sheet. Then I season my bird, place it on the tube of the bundt pan, season a bit more, and while I could do potato and veggies in the base, I just opt to do some water/wine/lemon - whatever - just to keep things from burning.

I roast the chicken, based on the size at 350 for two hours, or until done.

This yields the most moist, juicy, crispy skinned chicken the hubs and I have ever eaten. And really, the bundt pan comes right clean and I've YET to have any spill on to the cookie sheet at all. It's fantastic! No big roaster to clean when I'm done or no pesky rack to get the goo off of.

Do try this, you won't be sorry!

Aloha!

I had found a recipe for Hawaiian Haystacks on Chef in Training a while back that sounded yummy! I mean what's not to love about chicken, pineapple, and crunchy noodles?

I wanted to take some time to tweak the recipe though so I wouldn't use the canned soup. Additionally, I wanted to make the dish not in the crock pot, but on the stove top when I got home from work.

So with some help from my Facebook friends, I got the idea to just use a basic white sauce in place of the canned soups on this. This meal was so easy, came together so quickly, and really made a great leftover as well.

Hawaiian Haystacks

adapted from Chef in Training

3 Boneless Skinless Chicken Breasts diced

1 can drained pineapple it its own juices

ginger

garlic

salt

pepper

2 T butter

2 T flour

1 cup milk

1 cup broth

green onion

rice- cooked

chow mein noodles

1. Cook rice and set aside

2. dice your chicken and place in a glass baking dish sprayed with Pam. Sprinkle with salt, pepper, garlic powder, ginger powder and toss. Bake at 375 for 30 minutes until cooked through.

3. While the chicken is cooking, make a roux with the flour and butter. Once the butter and flour have come together, add your milk and broth and simmer while stirring and let thicken. Then, add in seasoning - salt, pepper, garlic, ginger, and a pinch of crushed red pepper.

4. when the sauce is thick, and the chicken is done, pour some of the sauce over the chicken, toss and then let bake in the oven for 5 minutes.

5. Serve 5 oz. of the chicken/sauce mixture over 3 oz. of rice. Top with green onion, pineapple and chow mein noodles and enjoy.

Note - because we're still watching our portion sizes, to bulk this meal up, we but a bunch of fresh shredded cabbage in the bottom of the bowl first, then our rice, and then the chicken and everything else. It was INCREDIBLE with the cabbage - added some crunch, fiber, filling extra food, and the cabbage warmed up a bit to get a little soft with the chicken and rice on it. We will so add the cabbage again!!

Show Me Chicken Salad!

We made a very tasty Asian Chicken Salad a few weeks ago for supper, once again brought to you by Joelen and Cooks Illustrated!

I did make some adaptations to this recipe, so I'll post it as I made it below - we'll call it a revised recipe for non bell pepper eaters.

The dressing on this salad was so delicious and the crisp freshness of all of the veggies was just wonderful.

This is a great meal to make when you've got veggies to use up and some leftover chicken in the house. And it's a great quick meal to make on a weeknight when you're really busy.

Shanghai Chicken Salad
from Joelen's Blog adapted from Cooks Illustrated
Posted as made my me - made for 2

For the dressing

1/2 cup rice vinegar

3 tablespoons soy sauce

1/3 cup hoisin sauce

1/4 cup toasted sesame oil

1 tablespoon + 1 1/2 teaspoons grated fresh ginger

Mix all of these ingredients in a bowl and let sit to blend.

For the salad:

10 oz. rotisserie chicken white meat, skin discarded & meat shredded into bite sized pieces

1/2 large head cabbage, shredded

1 cup fresh sugar snap peas

1-2 medium carrots shredded

3 scallions, sliced thin on bias

1/2 cup chow mein noodles

Add the chicken, cabbage, carrots, sugar snap peas, and scallions in the bowl with the dressing. Toss to combine. Add in the chow mein noodles and toss. Makes 2 servings.

A Lighter Chinese Fare

The hubs and I have been doing really well watching what we're eating lately and reducing our portions. So I've been on the prowl for lighter versions of recipes. And since we adore all Asian foods, this simply caught my eye.

I recently re-introduced chicken in to my diet. I had given up chicken about 2 years ago and gone to a largely vegetarian diet. However, I've decided to reintroduce chicken as a protein option because I was eating way too many beans for protein, really upping my carb intake.

So this was the first recipe I made that I decided to eat chicken with again in a LONG time. And oh my goodness it was so tasty and good and I can't wait to make it again. The chicken was so tender and moist and the flavors were wonderfully blended - the perfect Asian cuisine that wasn't a fried chicken recipe!

I served this with some rice and sauteed asparagus - truly wonderful dinner!

Thanks to BlogChef for another truly outstanding recipe!

Chicken in Garlic Sauce

Ingredients:

1lb boneless skinless chicken breasts (cut into 1” chunks)

2 garlic cloves (minced)

¼ cup soy sauce

¼ cup water

¼ cup honey

2 tablespoons vegetable oil (divided)

1 tablespoon cornstarch

¼ teaspoon black pepper

¼ teaspoon crushed red pepper flakes - I use Siracha

1 head fresh broccoli (cut into florets)

In a bowl combine garlic, soy sauce, water, honey, 1 tablespoon vegetable oil, cornstarch, black pepper, and crushed red pepper flakes. Mix well. Stir chicken into the marinade. Cover and refrigerate for at least 2 hours. - Um, I didn't read this part of the recipe - I let it marinate for about 30 minutes and it was still delicious!

In a large wok or skillet, heat remaining tablespoon of oil over medium high heat. With a slotted spoon remove the chicken from the marinade and add to the wok or fry pan (reserve the marinade). Stir fry chicken for 3 minutes. Add broccoli and stir fry for an addition 2 minutes or until the chicken is fully cooked.

Add the reserved marinade to the wok or fry pan and cook until thickened.

Well this is Ironic!

I made these recipes back in June. And lo-and-behold, this is what we're having for dinner tonight. Well at least the meatloaf portion of the dinner.

I got these recipes, again, from one of my favorite Chi-Town bloggers, Joelen. Thanks Joelen for another great dinner at our house! I'm not going to post the recipes here because I made everything just as she made it - so I'll link you to her.

We loved the Chicken Parmesan Meatloaf. It really is an easy take on chicken parm - even if you use ground turkey.

The scalloped tomatoes, well, I liked them but I'm not sure I made them right. Ours was a lot runnier than hers looked and I was so worried about it, I popped in a side of pesto pasta while everything cooked as a backup. The flavors were great and there, but I could not get the consistency right. Now I didn't use roma tomatoes, but sweet ones/grape tomatoes. My bread was hard and crunchy - so I don't know. But I would try this again and recommend you give it a whirl too!

Well now that's the recipe I've been searching for!

We love Mexican food in our house just as much as we love Thai and Chinese foods. Lately it seems we've been eating tacos every single week. Nothing wrong with that!

Once again, another shout out to one of my favorite food blogs - Blog Chef - for this great recipe and the recipe I really have been searching for for a shredded chicken taco (aside from my orange shredded tacos I make).

Such an easy and delicious recipe. Flavorful, tender and quick to make.

I made the recipe exactly as Blog Chef did. Don't hesitate, make this now. I served with some refried beans and chips and salsa.

Ingredients:
2 boneless, skinless chicken breast halves
1 (4 ounce) can tomato sauce
¼ cup salsa
1 (1.25 ounce) package taco seasoning mix
1 teaspoon ground cumin
2 garlic cloves (minced)
1 teaspoon chili powder
hot sauce (to taste)

Step 1: In a medium sauce pan add chicken breasts and tomato sauce. Bring to a boil; add salsa, taco seasoning, cumin, garlic and chili powder. Reduce heat and simmer for 15 minutes.
Step 2: Start pulling chicken apart with 2 forks into strings. Cover and cook for another 5 to 10 minutes. Add hot sauce. At this point you can add water if needed as well, if the sauce becomes too thick. Cook until chicken is fully cooked.
(Makes 4 Servings)

Any Meal That Uses Peanut Butter....

May very well be something that goes in to our meal rotation.

I'm a PB addict (although I eat very little of it!) and I love to add PB to recipes for a nice rich Thai flavor.

I found this recipe on MyRecipes.com (the site for Cooking Light recipes). So easy and so yummy!

I did make an adjustment to the recipe. I didn't realized it called for 2 1/2 pounds of chicken, and I only got two small chicken breasts out to defrost. I had so much sauce that I needed some more protein in the meal to justify the amount of sauce - so I added one can of chickpeas to the mix. WOW the mix of chicken and chickpeas was wonderful and really, the recipe with just chickpeas would be fantastic too if you wanted to make it vegetarian/vegan.

Here is the recipe as is - I did everything the same except for the addition of the chickpeas. Which I do HIGHLY recommend.

I want to go back to Chicago...

So I can become best friends with one of my favorite Chicago bloggers and eat her most glorious cooking!

I first "met" Joelen on the What's Cooking page on the Nest... she was even my secret Santa one year and sent me some beautiful Asian dishes, spices and Chicago candies. We've been admiring one another's blogs for a couple years now. But let me just say, I would KILL to be as creative, inventive and adventurous in the kitchen as she is!

She made these two recipes the other week and I immediately added them to my reader to make.

So we had dinner a la Jolene on Sunday night here.

Let me tell you, the chicken, did not disappoint and the rice - HEAVENLY!!!

I mean her recipes are so good I even went out at 8 pm at night on Saturday night to get more curry powder so I could get the chicken swimming in the wonderful marinade overnight.

I changed NOTHING with either recipe - so you can visit her blog to see the recipes - but you should visit Joelen's Culinary Adventures daily!

Ginger & Cilantro Lime Rice

Lemon Curry Chicken

Crock Pot Thai

As I've said before, the hubs and I love Thai food. To find a crock pot Thai recipe was incredibly exciting - because it meant coming home to a cooked meal!

I found this recipe at Cara's Cravings. I strayed from her recipe a bit based on what I had in the house. Her blog is great - she makes wonderful low carb and low fat foods. Do check it out!

So the link above goes to her recipe that is lower fat and cal than mine probably ended up being. Since mine was cooking all day - I added the whole can of coconut milk and a can of chicken stock so I upped the seasonings from below and I'll put that in brackets for you.

Either way it was incredibly delicious. I shredded my chicken up because it was so tender and I served it over Bastami rice with some sugar snap peas that we steamed. Delish!!!

Crockpot Coconut Peanut Curry Chicken

10 oz. boneless, skinless chicken breasts (I put mine in frozen)

salt and pepper (I omitted)

1 garlic clove minced (I used a couple of cloves)

2 tsp. minced fresh ginger (I probably upped this to a T)

1 T curry powder (I ended up using 2-3)

1/2 tsp ground coriander (I think I ended up using a few tsp.)

1 jalapeno pepper minced (I only used half of a jalapeno)

1 cup light coconut milk (I just used the whole can)

**I added 1 can of chicken stock, fat free low sodium**

1/2 tsp. coconut extract (omitted since I didn't have but need to buy, it helps bring out the coconut flavors)

4 T of PB2 - the powdered PB you add water too (I didn't have this so I used 4T of natural PB)

juice from 1/2 lime (I used a whole lime and I also put in the lime zest)

1 large scallion chopped

2 tbs fresh cilantro

rice or cauli-rice

Pour the seasonings and sauces in the crock pot. I used a whisk here to break the PB up. Place chicken in crock pot. I let mine cook on low all day and then shredded and serve over rice and topped with cilantro.

Will certainly make this one again!

Perhaps the best new Caesar Dressing

I have been in a major mood for Chicken Caesar Salad for a few weeks now.

Now I do make a KILLER Caesar Salad Dressing (one of the few good things I learned from my dad - but that's another story).

My dressing is oil based - no egg, no anchovy. But as much as I love that dressing, sometimes I just want a good creamy ceasar salad dressing. But I refuse to use raw egg in my dressing - I just don't feel it's safe to do.

Since our house is pretty much packed up to move (when we ever get an offer and find a new house!) I only left out 4 cook books. So my pickings right now are pretty limited when it comes to choosing the dinner menu each week.

I came across this recipe in one of my favorite cook books - The All New Good Housekeeping Cook Book. This was given to us as a wedding gift along with a collection of Penzy Spices and really has always stuck with us as one of the most memorable wedding gifts because it was so fitting for us!

Anywho - back to the salad!

For the Chicken - I marinated the breasts during the day in lemon juice, salt, pepper, garlic, lemon oil and a bit of white wine vinegar. I grilled the chicken up and then sliced it on the salad.

New Caesar Salad Dressing

In a large bowl with wire whisk, mix the following:

1/4 cup mayonnaise (I used low fat)

1/4 cup fresh grated parmesan cheese

3 T fresh lemon juice (3T was a bit much - 2 would be better, it was too tart, I had to add a bit more mayo and oil to compensate)

2 T water

2 tsp. anchovy paste (I omitted and used 2 tsp. worchestire sauce instead)

* I also added in 2 T olive oil to help it cling a bit more to the lettuce and it was a great addition*

Once everything is combined, toss with the lettuce and serve with chicken.

You say G-Ro, I say Gy-Ro

Once again, one of my favorite food blogs did not disappoint at all with this recipe - Thank you Elly!

Her Chicken Gyros are out of this world delicious and easy!

I served them along with some small eggplants from our garden that I coated with salt and pepper and grilled. The whole meal was just wonderfully delicious and I can't wait to make it again!

See, look at this picture, doesn't it just make your mouth water??

It's a Kabab!!!

I have been eyeing this recipe from my Southern Living Easy Weeknight Favorites for quite some time but wasn't quite sure about all of the ingredients - so I decided to switch it up a bit and go with the basic idea and the sauce.

Honey Ginger Chicken Kabobs.

1 1/2 lb. boneless skinless chicken cut in to cubes

salt and pepper

1 yellow pepper seeded and cut in to 1 inch pieces (omitted)

1 red pepper seeded and cut in to 1 inch pieces (omitted)

1 can or jar baby corn drained (omitted)

1/3 cup hoisin sauce

1/3 cup honey

1/2 tsp. minced ginger

1 clove garlic crushed.

*ok before I start with the directions you're probably thinking, everything says omitted, so what did you put on your kabobs?!? I swapped the peppers for zucchini slices and mushroom caps and omitted the baby corn all together because I just couldn't see how they would stay on the skewers.*

Sprinkle chicken with salt and pepper. Thread chicken and vegetables on to skewers

Combine remaining ingredients and stir well. Brush lightly on kabobs. Grill kabobs for approx. 12 minutes, turning and basing with sauce mixture.

I had so much extra zucchini and a few remaining mushroom caps, so I whipped up some udon noodles and tossed with some remaining sauce and the veggies to make a nice little side dish.

Wonderful dinner!

Not too sure it's REALLY Greek-y!

But the name of the dish is Greek Chicken and Orzo. Even with the feta, it still tasted more Italian to us than Greek. Either way it was tasty and good! And a good easy dinner too! Very comforting.

I grabbed this recipe from the Prevention Website - they have such great recipes. The search function is both good and bad - you can really narrow down your search by like what you have in the house, what type of dish - even vegetarian, vegan, gluten free. But the back function doesn't always work and sometimes you have to re-do your whole search.

Either way - do check out their site for good healthy recipes. And try this one while you are there!

A Trip to the Islands for Dinner

I made this recipe a while back and it was really such a good, flavorful dinner. I was a little disappointed that the rice didn't have more coconut flavor, but next time I'll just add more coconut than water - easy fix.

This idea for this dinner came from a recipe from Kill The Gluten Blog - some great recipes, for the gluten free or gluten eaters.

I did make a few adjustments, such as instead of frying the chicken and using rice flour, I baked them and used panko - still crispy and tasty! I'm posting as I made the meal

Coconut Rice.

In the rice cooker, place 1 1/2 cups rice and rinse the rice. Add in 1 1/2 cup water and 1 1/2 cups coconut milk. Cover and let cook. Again, next time I will use probably 2 cups coconut milk instead. Top with green onion.

Pineapple Chicken

coat chicken tenders in panko crumbs and place on a baking pan and bake in the oven until browned and done. I did season the chicken some salt, pepper and ginger powder.

In a saucepan, combine 1 cup water, 1/3 cup honey, 1/3 cup soy sauce, 2 T lime juice and 2 T coconut milk. Let simmer until it reduces by about half and gets a little thick. Plate the chicken and rice and serve with the sauce. Top with pineapple chunks - drained (I forgot this part).

Such a flavorful, easy and tasty dinner. Will certainly make again - next time I may eggwash the chicken strips instead for a bit more crunch.

Still Love Mom's Cooking!

I just came back from a long weekend in Chicago visiting my mom. It's hard being away from her and it was so nice to be together.

Together we made a wonderful dinner on the night of my arrival that was inspired from a menu from Prevention Magazine.

However, we shortcutted the heck out of things!

We browned chicken cutlets in a pan with olive oil, salt and pepper.

Then we modeled our stuffing after this recipe here. However we used a boxed Peppridge farm mix for ease but added in the dried fruits. Instead of hazelnuts, we used finely diced/chopped macadamia nuts! DELISH!!!

For our veggie - again we went using this recipe. However to make it easier, we steamed on the stove top the green beans and mushrooms. Then when they were done I tossed with olive oil, salt, pepper and some more of the macadamia nuts.

Excellent meal all around! Will so make this now that I'm at home.

And nothing was as good as Mom's cooking.

I hope she enjoyed the meals I made for her just as much - Penny a la Punk Ass Sister Betsy and Vegetarian Sushi Bowls.

Nice Fresh Summer Meal

I found this recipe on My Recipes.com which is the page that hosts the Cooking Light Recipes.

It sounded nice and summery and perfect.

I did alter the recipe by using boneless, skinless chicken breasts instead of thighs since that is what I had on hand - and it worked just fine. I made the marinade as the recipe calls and it hardly seemed like enough for my two chicken breasts - so I'm not sure how it would work for 12 chicken thighs! I would recommend doubling the marinade at least if you did all 12 chicken thighs.

For the tomato salad, I used a mixture of parsley and basil and I have to tell you, the parsley wasn't exciting it it, it didn't lend itself well to the salad, so next time I'd go with all basil in the recipe and would suggest that for you to make it as well.

Grilled Chicken with Tomato Salad

Chicken:
1/2 cup finely chopped onion
2 tablespoons fresh lemon juice
2 garlic cloves, minced
12 chicken thighs (about 3 1/2 pounds), skinned
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cooking spray

Salad:
2 cups grape tomatoes, halved - I used 2 pints and it was fine with enough for leftovers.
2 tablespoons chopped fresh flat-leaf parsley - again, go for basil
2 tablespoons diced red onion
2 tablespoons white wine vinegar
1 tablespoon capers, drained
2 teaspoons extravirgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced

Preparation
To prepare chicken, combine first 3 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 2 hours, turning occasionally.

Prepare grill.

Remove chicken from bag; discard marinade. Sprinkle chicken evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place chicken on a grill rack coated with cooking spray; grill 9 minutes on each side or until done.

To prepare salad, combine tomatoes and remaining ingredients in a large bowl; toss well. Serve with chicken.



Very good, great for a summer cookout!