Italian Grilled Chicken Salad

 

Lisa C



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 white kidney or cannellini beans
1/3 cup minced fresh basil
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.
Coat grill rack with cooking spray before starting grill. Grill chicken, covered, over medium heat for 4-6 minutes on each side or until juices run clear. 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.
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.