Heirloom Tomato and Chicken Toss

- Photo: Greg Dupree; Styling: Caroline M. Cunningham
Photo: Greg Dupree; Styling: Caroline M. Cunningham

Serve this fresh summer salad with plenty of crusty bread to soak up the flavorful tomato juices.

Hands-on time: 20 minutes
Total time: 20 minutes
Yields: Serves 6 (serving size: 1 3/4 cups)


4 tablespoons white wine vinegar

3 tablespoons extra-virgin olive oil

2 1/2 teaspoons granulated sugar

1 1/2 teaspoons kosher salt

1/2 teaspoon black pepper

3 cups shredded cooked chicken

2 pounds heirloom tomatoes, cut into 1/2- to 1-inch wedges

1/2 cup thinly sliced red onion

2 tablespoons chopped fresh basil

2 tablespoons finely chopped fresh chives

2 tablespoons chopped fresh flat-leaf parsley leaves

1 tablespoon chopped fresh thyme

How to Make It

Whisk together vinegar, olive oil, sugar, salt, and pepper in a small bowl. Gently toss together chicken, tomatoes, onion, basil, chives, parsley, and thyme in a large bowl. Add vinegar mixture, and gently toss until thoroughly combined. Serve immediately, or cover and let stand at room temperature for up to 1 hour.


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