Grilled chicken escalopes with tomato and herb salad

Ingredients:

• 2 ripe medium tomatoes (1 red and 1 yellow), cored and chopped (about 1 1/2 cups)
• 1 clove garlic, peeled and crushed
• 1 green onion, thinly sliced
• 3 tbsp olive oil + extra for greasing
• 2 tsp red wine vinegar
• 2 tsp coarse salt + more to taste
• 1/3 cup torn fresh basil
• 3 tbsp. l. coarsely chopped tarragon
• 3 tbsp. l. coarsely chopped parsley
• 4 chicken escalopes, 180g each (see note)

Preparation:

1. Preheat an outdoor grill to high heat.
2. In a small bowl, combine the tomatoes, garlic, shallots, 3 tablespoons of olive oil, vinegar, 2 teaspoons of salt, and black pepper to taste. Add all the herbs, but do not stir.
3. Lightly brush the chicken escalopes with olive oil and season with salt and black pepper to taste. Cook, turning once, until cooked through, about 2 minutes per side. Toss the greens with the tomatoes. Place one escalope on each of 4 plates, top with some of the green and tomato salad (you can discard the crushed garlic), and serve.
   
   

   Note

   
   Escalopes are very thin pieces of meat or fish. They cook quickly and easily. Start with a skinless, boneless chicken breast. Place it between two sheets of plastic wrap or waxed paper. Using a meat mallet or a small, heavy skillet, pound the meat until it reaches an even thickness of about 1 cm. You can also buy pre-made escalopes.