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Ingredients
- 1 soft baguette (10 oz.), but into 3/4 inch cubes
- 1 1/2 lb. boneless, skinless chicken breasts, pounded to about 1/2 inch thick
- 3 Tbl. olive oil
- 2 large tomatoes, each cut into 8 wedges
- 1 small English cucumber, halved lengthwise and cut into 1/4 inch pieces
- 1/2 red onion, halved and thinly sliced
- 4 oz. reduced fat feta, crumbled (about 3/4 cup)
- 1/3 cup fresh basil leaves, thinly sliced
- 3 Tbl. red wine vinegar
- 1 Tbl. drained capers
Preparation
Step 1
Preheat oven to 400 degrees. Arrange the baguette cubes on a rimmed baking sheet. Bake until toasted, about 10 minutes.
Meanwhile, heat a large grill pan over medium. Brush the chicken with 1 tsp. oil; season with salt and pepper. Grill the chicken until charred in spots and cooked through, about 5 minutes per side. Let the chicken rest 5 minutes. Cut into 3/4 inch squares.
In a large bowl, toss the tomatoes, cucumber, onion, feta, basil, vinegar, capers, remaining 2 Tbl. plus 2 tsp. oil, the chicken, and the baguette cubes; season.