Chicken with tomato-zucchini salad
1
Points® value
Total Time
1 hr 25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
This tomato and zucchini salad is delicious to make all summer long and goes with anything grilled. Since you’ll already have your grill fired up, consider doubling the salad to get a jumpstart on other meals for the week. Plan to use it as a base for other dishes or as a simple side. Turn the leftover salad into a vegetarian lunch option by tossing it with pasta or quinoa or serve it with baked tortilla chips as a snack or party appetizer. If you don’t have grape tomatoes, use a large chopped tomato instead, and try basil, mint, or parsley instead of the cilantro.
Ingredients
Fresh lime juice
3 tbsp(s)
White wine vinegar
2 tbsp(s)
Olive oil
1 tbsp(s)
Garlic
3 clove(s), large, minced
Uncooked boneless skinless chicken breast
20 oz, 4 (5-ounce breasts)
Ground cumin
1 tsp(s)
Cooking spray
1 spray(s)
Table salt
1¼ tsp(s)
Grape tomatoes
2 cup(s), or cherry tomatoes, halved
Zucchini
1 medium, diced (about 1 1/2 cups)
Jalapeño pepper
1 medium, seeded and minced
Red onion
½ small, thinly sliced
Cilantro
3 tbsp(s), chopped fresh
