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
- 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 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 bread cubes. Drizzle with remaining vinegar mixture; toss to coat. Arrange on salad plates. Top with chicken. Yield: 4 servings.
Originally published as Italian Grilled Chicken Salad in Light & Tasty April/May 2004, p37
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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