Ingredients
4 boneless, skinless chicken breasts (about 225g each)
60ml olive oil
2 tbsp dry ranch or Italian salad dressing mix
680g cherry tomatoes, halved
2 tbsp finely chopped shallot
2 tbsp fresh lemon juice
2 tbsp red wine vinegar
2 tbsp thinly sliced fresh basil
2 cloves garlic, minced
2 tsp capers, undrained
1/4 tsp kosher salt
1/4 tsp black pepper
Shaved Parmesan cheese and lemon wedges, for serving
Directions
Step 1
Place each chicken breast on a clean work surface and carefully halve them horizontally to create 8 thin cutlets. In a gallon-size resealable plastic bag, combine the olive oil and dressing mix. Add the chicken, seal the bag, and coat the chicken completely. Refrigerate for at least 1 hour or up to 8 hours to marinate.
Step 2
In a large bowl, mix together the tomatoes, shallot, lemon juice, vinegar, basil, garlic, capers, salt, and pepper. Let the tomato salad sit at room temperature for up to 1 hour before serving.
Step 3
Preheat an outdoor grill to medium heat (175-190°C). Remove the chicken from the marinade and discard the marinade. Oil the grill grates and place the chicken on the grill. Cook covered, turning halfway through, until the chicken reaches an internal temperature of 74°C, about 8-10 minutes. Serve the grilled chicken topped with the tomato salad, and accompany it with shaved Parmesan and lemon wedges.