Italian Grilled Chicken Salad

By á-162246

Ingredients

• 3 tablespoons balsamic vinegar
• 3 tablespoons Crisco® Pure 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

Details

Adapted from bing.com

Preparation

Step 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.
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. 4 servings. 1 ½ c 379 calories