Grilled Chicken Salad with Parmesan Breadcrumbs

By cheeserohan

Ingredients

• 1 plum tomato, halved
• 4 sun-dried tomatoes packed in oil, plus 2 Tablespoons oil from the jar
• 2 Tablespoons red wine vinegar
• 1 clove garlic
• 1/2 teaspoon dried oregano
• 1 bunch fresh basil, torn
• 1/3 cup grated parmesan
• Kosher salt and freshly ground pepper
• 2 skinless, boneless chicken breasts (about 1 pound)
• 3 Tablespoons extra-virgin olive oil
• 1 cup breadcrumbs
• 2 Tablespoons chopped fresh parsley
• 8 cups Italian-blend salad greens or baay arugula
• 8 ounces bocconcini (small mozzarella balls), quartered

Details

Servings 4

Preparation

Step 1

*Preheat a grill to high. Puree the plum tomato, sun-dried tomatoes, vinegar garlic, oregano, a few basil leaves and Tablespoons parmesan in a blender, drizzling in the sun-dried tomato oil until smooth. Add 2 to 3 Tablespoons water, if needed; season with salt and pepper.

*Halve the chicken breasts horizonally to make 4 1/4-inch thick cutlets. Brush with 1 Tablespoon olive oil and season with salt and pepper. Grill the chicken until marked on the bottom, about 4 minutes, then turn and grill until cooked through, aobout 3 more minutes. Transfer to a cutting board.

*Heat the remaining 2 Tablespoons olive oil in a large skillet over medium-high heat. Add the breadcrumbs, season with salt and pepper and cook, stirring occasionally, until golden, about 2 minutes. Add the remaining 3 Tablespoons plus 1 teaspoon parmesan and the parsley and cook until toasted, about 1 more minute.

*Toss the salad greens and remaining basil in a large bowl. Cut the chicken into pieces and add to the greens along with the mozzarella. Toss with the dressing, then sprinkle with the breadcrumb mixture.