We love this meal all through year, but it is especially good once the tomatoes in the garden are ready to eat. A simple mixture of tomatoes, red onion, basil and gorgonzola cheese is packed with flavor and so very delicious over chicken. Tomato gorgonzola salsa over grilled chicken is also yummy over roasted potatoes and with other grilled or roasted veggies like green beans and zucchini.
My kids seriously get excited when they realize that I am making this for dinner. This is one of the meals that my 25 year old daughter requests when she is home visiting.
What meal would you request from your mom if you could go home to visit?
To Make –
- Trim and cut and chicken breasts to evenly thin cutlet pieces or use chicken breast tenderloins. Season with salt, pepper, garlic powder and Italian seasonings.
2. Cook the chicken on the Grill, in the Oven or in the Air Fryer. The grill is my number one choice. However, when we make this in the winter, I definitely use the oven. Honestly, the air fryer is my last choice because the chicken doesn’t all fit and needs to be cooked in batches. This just takes too long. I know that some of you LOVE your Air Fryer, so I’ve included instructions for you.
3. While the chicken is cooking, prepare the salsa. Cut up the tomatoes and place in a medium sized mixing or serving bowl. Add the red onion, basil, olive oil, salt, pepper and Gorgonzola Cheese.
Gorgonzola Cheese is a soft Italian cheese, similar to Bleu cheese, but not as strong in flavor. It pairs really well with the tomatoes and basil.
We can serve this on a platter or keep it all separate for individuals to dish up. Either way works for a family or group dinner.
We LOVE a pretty platter and love any opportunity to use one! Check out some of our favorites HERE!
Tomato Gorgonzola salsa over grilled chicken is ALWAYS served with spicy roasted potato wedges at our house. The salsa is SO good over potatoes as well as the chicken, as seen below.
We also LOVE it with other roasted or grilled vegetables from the garden, such as green beans or zucchini. Try this Grilled Veggie Salad With Goat Cheese on the side. All of this is Gluten-Free!
Other Recipes we love that are similar are –
For more Great Summer barbecue and potluck recipes, check this out –
Tomato Gorgonzola Salsa over Grilled Chicken
Ingredients
- 2 pounds chicken breasts, trimmed and cut into large cutlet pieces, or use tenderloins
- 1½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 teaspoons garlic powder
- 1 teaspoon Italian seasoning blend
- 3 cups Roma tomatoes, chopped
- ⅓ cup red onion, finely chopped
- ⅓ cup fresh basil, finely chopped
- 2 teaspoons olive oil
- ½ teaspoon kosher salt
- ¼ cup gorgonzola cheese crumbled
Instructions
- Place the chicken in a single layer on a baking sheet. Drizzle with a little olive oil. Combine the 1½ teaspoons kosher salt, pepper, garlic powder and Italian seasoning in a small bowl. Sprinkle half the seasoning blend over the chicken. Turn the chicken pieces over and repeat with the oil and sprinkle the rest of the seasoning over the chicken.
- Grill – Spray or rub a grill with olive oil. Heat to 400℉. Place chicken on grill and cook 5-7 minutes on both sides or until internal temperature is 160℉. Let the chicken rest on a platter for about 5 minutes before serving.Broil – Lightly spray or rub olive oil on a broiler pan or a rack fitted on a baking sheet. Place the chicken on the top in a single layer. Place in the oven under the broiler, with the oven rack placed 2 slots down from the top. Leave the oven door cracked while broiling. Broil for 5 minutes, but keep an eye on it, because not all broilers are the same. Take out of oven and turn the pieces. Broil for another 5-6 minutes. Keep the door cracked and keep an eye on it.Air Fryer – Preheat the air fryer to 400℉. Lightly spray the basket/tray or put in a liner. Place the chicken in a single layer in the basket. Cook for 5 minutes, then turn the pieces over. Cook for 5 more minutes. Do not over crowd and cook in batches.
- While the chicken is cooking, prep the salsa. Chop the tomatoes and place in a medium sized mixing or serving bowl. Add in the chopped red onion, basil and crumbled gorgonzola. Add the salt and oil. Stir and fold all together. Set aside.
- Serve or let people dish up their own chicken with a few spoonfuls of the tomato mixture over the chicken. Really good with other fresh grilled or roasted veggies or roasted potato wedges on the side.