Name: Italian Grilled Chicken Salad
Yield: 4 servings
Ingredients: 3 tablespoons balsamic vinegar; 3 tablespoons olive oil; 1 teaspoon dried rosemary, crushed; 1 garlic clove, minced; 1/2 teaspoon salt; 1/2 teaspoon coarsely ground pepper; 4 boneless skinless chicken breast halves (4 ounces each); 4 ounces Italian bread, sliced; 4 cups torn romaine; 2 cups chopped seeded tomatoes; 1 cup cannellini beans; 1/3 cup minced fresh basil

Servings: persons

3 tablespoons balsamic vinegar
3 tablespoons olive oil
1 teaspoon dried rosemary, crushed
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
4 boneless skinless chicken breast halves (4 ounces each)
4 ounces Italian bread, sliced
4 cups torn romaine
2 cups chopped seeded tomatoes
1 cup cannellini beans
1/3 cup minced fresh basil

1
In a jar with a tight-fitting lid, combine the first six ingredients; shake well. Remove 1 tablespoon vinegar mixture; brush over chicken. Cover and refrigerate for 30 minutes. Set aside remaining vinegar mixture.
2
Coat grill rack with cooking spray before starting grill. Grill chicken, covered, over medium heat for 4-6 minutes on each side or until a thermometer reads 170u00b0.
3
Brush bread slices with 1 tablespoon reserved vinegar mixture. Grill bread, uncovered, over medium heat for 2 minutes on each side or until toasted. Slice chicken and cut bread into cubes; set aside.
4
In a large bowl, combine the romaine, tomatoes, beans, basil and bread cubes. Drizzle with remaining vinegar mixture; toss to coat. Arrange on salad plates. Top with chicken.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

Italian Grilled Chicken Salad

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