The Briny Lemon: Pan-Grilled Chicken Salads with Roasted-Tomato Vinaigrette

Grilled chicken salads are the perfect way to serve a flavorful, inviting dinner while keeping it fresh and light. Here, the big flavor boost is in the dressing. Sweet and smoky roasted tomatoes blended with fruity balsamic vinegar and a touch of Dijon give ordinary vinaigrette the mmmmm factor.

And the oven does all the work. Toss the tomatoes with a little oil and roast about 10 minutes to soften and draw out their natural sweetness. Grill the chicken tenders and prepare the other ingredients in the meantime, and this easy, tasty dinner is on the table in about 30 minutes.

Serves 4

Ingredients

3 oz grape tomatoes
2 tsp plus 3 tbsp extra virgin olive oil
1 tbsp water
2 tsp balsamic vinegar
1 tsp Dijon mustard
sea salt
freshly ground black pepper
olive oil, for brushing
3/4 lb chicken tenders
4 cups torn romaine lettuce
4 cups baby spinach leaves
2 large radishes, halved lengthwise, thinly sliced crosswise
1 celery rib, thinly sliced on the diagonal
1/4 cup cashews (raw, unsalted, if preferred)

Salad Toppings

Preparation

Preheat the oven (or toaster oven) to 400° F.
Place the tomatoes in a small, foil-lined baking pan and toss with 2 teaspoons extra virgin olive oil. Roast until very soft and the skin pops, 10-12 minutes.
Transfer to a small food processor. Add 3 tablespoons extra virgin olive oil, water, balsamic vinegar, and mustard and season with salt and pepper. Process until smooth. Transfer to a bowl.

Tomatoes Ready to Roast

Roasted Tomatoes

Ready to Process

Roasted-Tomato Vinaigrette

Heat a grill pan over medium-high heat and brush with oil. Season the chicken tenders with salt and pepper and grill until browned and just cooked through, 4-5 minutes per side. Transfer to a cutting board and let rest 10 minutes. Cut into thin diagonal slices.
Combine the romaine lettuce and spinach in a bowl. Toss with half the vinaigrette and season with salt and pepper.