Red wine vinaigrette jazzes up the chicken in this fresh and tangy dish topped with a fresh Shepherd Salad made with cucumber, tomatoes, green onion and parsley.

Tangy Grilled Chicken & Shepherd Salad

Amber Gray
Red wine vinaigrette jazzes up the chicken in this fresh and tangy dish topped with a fresh Shepherd Salad made with cucumber, tomatoe, green onion and parsley.
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Entree & Main Dishes
Servings 4
Calories 575 kcal


  • 2 cups peeled diced cucumber
  • 2 cups halved grape tomatoes
  • 1/4 cup sliced green onion
  • 1/4 cup chopped fresh parsley
  • 1/4 cup plus 3 Tbsp. vinaigrette, divided
  • 4 3 oz. boneless, skinless chicken breasts
  • 4 potatoes quartered, roasted


  • Combine cucumber, tomatoes, onion, parsley and 3 Tbsp. vinaigrette in mixing bowl. Cover and refrigerate.
  • Place chicken and 1/4 cup vinaigrette in zip lock bag and refrigerate 30 minutes.
  • Heat nonstick skillet over medium-high heat; add chicken and cook 3-4 minutes per side, or until golden in color and fully cooked.
  • Top with Shepherd Salad and serve with potatoes.


Calories: 575kcalCarbohydrates: 57gProtein: 32gFat: 14gCholesterol: 114mgSodium: 492mgFiber: 4.2g
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