Grilled Boneless Chicken Breast with Green Tomato and Basil Salad


3 ½ lbs. boneless chicken breast – sliced to desired thickness
For the Rub:
1 tbs. ground cumin
1 tbs. curry
1 ½ tsp. salt
1 tsp. black pepper
1 ½ garlic powder
1 tbs. sweetened lemon ice tea mix
2 tbs. olive oil
For the Salad:
1 head of Romaine lettuce – sliced thin
½ red onion – sliced thin
2 green tomatoes – sliced thin
½ cup fresh basil – sliced
1 cup of chick peas - drained
For the Dressing:
¼ cup olive oil
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1 tsp. salt
1 tsp. sugar
½ tsp. black pepper
½ tsp. garlic powder
½ tsp. dried oregano
¼ tsp. red pepper flakes
1 clove of crushed garlic


Combine all of the ingredients for the rub in a small bowl and mix.
Mix the rub with the chicken slices. Add the olive oil and toss the chicken with the olive oil.
Grill on the bbq or heat a frying pan with a tablespoon of olive oil and sauté until a beautiful golden color and the juices run clear.
For the Salad:
Combine all of the ingredients for the salad in a bowl.
For the Dressing:
Mix all of the ingredients for the dressing in a small bowl.


Tuesday, September 10, 2013 - 12:08pm

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