Heirloom Tomato Chicken Salad
This heirloom tomato chicken salad is a quick and colourful salad that takes about 10 minutes to make. The recipe uses heirloom tomatoes because I am in love with their beautiful spectrum of colours but you can substitute them with any variety of your favourite tomatoes.
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I bought these pretty, multi-colour heirloom tomatoes last weekend. I have always been fascinated with these colourful tomatoes, but they were costly so I resisted buying them. Recently, I saw Sheng Siong supermarket selling them at a reasonable price by weight. I made sure to pick at 1-2 of each colours (green, yellow, orange and chocolate-brown), ensuring the dishes I make with these tomatoes will turn out colourful.
Aesthetics aside, all the heirloom tomatoes I bought tasted juicy and sweet, so they are worth the occasional splurge. With the leftover tomatoes, I intend to make pizza and caprese salad next.
COOKED, READY-TO-EAT CHICKEN BREAST
I bought this ready-to eat chicken breast (‘Betagro’ brand) from the local 7-Eleven stores. It was my most recent valuable discovery: the chicken breast was deliciously marinated without tasting too salty. Not all 7-Eleven outlets sell this, so I spent some effort hunting down an outlet that stock this on a regular basis. Besides this brand, you can also find ready-to-eat salad chicken from Don Don Donki SG.
1-minute SALAD DRESSING
This balsamic salad dressing goes well with tomatoes and chicken. It takes only a minute to make. The dressing is made of balsamic vinegar, olive oil, dried herbs, garlic salt & honey. As it is a small amount, I put all of the ingredients in a tightly-lid salad dressing container, and shake to emulsify the contents just before pouring the dressing over the salad.
ASSEMBLING HEIRLOOM TOMATO CHICKEN SALAD
Putting together the salad is as easy as can be. Slice the tomatoes and arrange them on the salad plate. Place the cooked chicken breast on top of the tomatoes. You can choose to cut the chicken to chunks, or you can leave it whole to eat with a fork and knife.
I had leftover scallion oil, so I spread that over the chicken breast. Pour the dressing over the contents and garnish with basil & spring onions. You can eat this salad immediately or after chilling it in the fridge.