Grilled Chicken with Tomato and Bread Salad Recipe

Name: Grilled Chicken with Tomato and Bread Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound crusty peasant-style bread, torn into bite-size pieces (about 6 cups); 3 large vine-ripened tomatoes (about 1 1/2 pounds), cut into 3/4-inch pieces; 3/4 cup finely chopped inner (very pale green) celery ribs and leaves; 1/3 cup small brine-cured black olives such as Gaeta or Nicoise, halved and pitted; 1/4 cup finely chopped red onion; 2 tablespoons drained capers; 2 to 3 tablespoons red-wine vinegar; 2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt; 1/3 cup extra-virgin olive oil; 3 whole skinless boneless chicken breasts (about 2 pounds total), halved; vegetable oil for brushing chicken; 1 cup fresh basil leaves, torn into pieces; Garnish: whole celery leaves

Servings: persons

1/2 pound crusty peasant-style bread, torn into bite-size pieces (about 6 cups)
3 large vine-ripened tomatoes (about 1 1/2 pounds), cut into 3/4-inch pieces
3/4 cup finely chopped inner (very pale green) celery ribs and leaves
1/3 cup small brine-cured black olives such as Gaeta or Nicoise, halved and pitted
1/4 cup finely chopped red onion
2 tablespoons drained capers
2 to 3 tablespoons red-wine vinegar
2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
1/3 cup extra-virgin olive oil
3 whole skinless boneless chicken breasts (about 2 pounds total), halved
vegetable oil for brushing chicken
1 cup fresh basil leaves, torn into pieces
Garnish: whole celery leaves

1
Preheat broiler.
2
On a large baking sheet spread bread in one layer and toast under broiler about 4 inches from heat until pale golden, about 3 minutes on each side.
3
Cool bread.
4
Bread may be toasted 2 days ahead and kept in a sealable bag at room temperature.
5
In a bowl toss together bread, tomatoes, chopped celery, olives, onion, and capers.
6
In a blender or small food processor blend together vinegar, garlic paste, olive oil, and salt and pepper to taste until smooth and drizzle over salad.
7
Toss salad well and let stand at room temperature while grilling chicken.
8
Prepare grill.
9
Brush chicken with vegetable oil and season with salt and pepper.
10
Grill chicken on a rack set 5 to 6 inches over glowing coals 4 to 5 minutes on each side, or until just cooked through.
11
(Alternatively, chicken may be grilled in 2 batches in a hot well-seasoned ridged grill pan over moderately high heat.)
12
Transfer chicken to a cutting board and cool.
13
Stir basil into salad.
14
Slice chicken on the diagonal and serve with salad.
15
Garnish each serving with whole celery leaves.

395

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 pound crusty peasant-style bread, torn into bite-size pieces (about 6 cups), 3 large vine-ripened tomatoes (about 1 1/2 pounds), cut into 3/4-inch pieces, 3/4 cup finely chopped inner (very pale green) celery ribs and leaves, 1/3 cup small brine-cured black olives such as Gaeta or Nicoise, halved and pitted, and more.

Yes, Grilled Chicken with Tomato and Bread Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Chicken with Tomato and Bread Salad

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