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Italian Grilled Chicken Salad

Simple yet elegant, this entree salad is one of my husband's favorites. We love the juicy chicken, fresh greens and bread that's toasted over an open flame. Add whatever beans your gang prefers. -Lisa Rawski of Milwaukee, Wisconsin

4 ServingsPrep/Total Time: 30 min.

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 white kidney or cannellini beans
1/3 cup minced fresh basil

Directions

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 a meat thermometer reads 170°.
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

2 of 2

Italian Grilled Chicken Salad (continued)

Directions (continued)

bread cubes. Drizzle with remaining vinegar mixture; toss to coat.
Arrange on salad plates. Top with chicken. Yield: 4 servings.

Nutrition Facts: One serving (1-1/2 cups dressed salad with chicken) equals 379 calories, 13 g fat (2 g saturated fat), 66 mg cholesterol, 632 mg sodium, 31 g carbohydrate, 5 g fiber, 33 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1-1/2 fat, 1 vegetable.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.