Better Bites: Zesty chicken and tomato salad

Better Bites Wednesday

GRAND RAPIDS, MICH. - Chef Mark Kingshott demonstrates a recipe for a zesty chicken and tomato salad in the video above.

Chef Mark is a personal chef, teacher and caterer.

You can learn more about him on his website, or on his Facebook page.

Zesty chicken and tomato salad


  • 2 cups cherry tomatoes, cut in half
  • 2 TB chopped basil
  • 2 cloves of garlic, sliced thin
  • 1 TB thin sliced green onion
  • 2 cups baby spinach, stems removed
  • 2 TB toasted sliced almonds
  • 4 TB sherry vinegar
  • 2 TB Dijon mustard
  • 3 TB olive oil, split
  • salt and cracked pepper
  • 2 4 oz chicken breasts
  • 1 TB soy sauce
  • 2 TB vegetable oil


  1. In a plastic bag, add soy sauce and 1 TB of olive oil
  2. Season chicken with salt and pepper, add to plastic bag and let marinate for two hours
  3. After two hours, preheat oven to 375
  4. In a large bowl, add tomatoes, basil, garlic, green onion, spinach and almonds -- set aside
  5. In a small bowl, pour sherry vinegar, Dijon Mustard and a small pinch of salt
  6. Using a wire whisk, beat in the 2 TB of remaining olive oil
  7. Pour ½ of vinaigrette into salad bowl and mix it into the salad -- add more if necessary
  8. Heat vegetable oil at medium high in a saute pan
  9. Empty chicken from bag, let drain in a colander
  10. Once oil is shimmering, almost smoking, add chicken and cook for four minutes
  11. Flip the chicken and place pan into the oven
  12. Roast for 15 to 20 minutes (until chicken reaches 165 in deepest part of chicken)
  13. Place salad onto two plates, top with cooked chicken
  14. Pour a spoonful of vinaigrette onto each breast
  15. Serve

(© 2016 WZZM)


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