Grilled Chicken and Bread Salad

Grill your own chicken, or shred a rotisserie chicken. Either way works well.
Grilled Chicken and Bread Salad
Grilled Chicken and Bread Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    pound crusty bread, bite-size pieces (about 6 cups) (or use bagels)

  • 3

    large vine-ripened tomatoes (about 1 1/2 pounds), cut 3/4-inch pieces

  • 3/4

    cup finely chopped inner (very pale green) celery ribs and leaves

  • 1/4

    cup finely chopped red onion

  • 2

    tablespoons drained capers

  • 2 to 3

    tablespoons red-wine vinegar

  • 2

    garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt

  • 1/3

    cup extra-virgin olive oil

  • 1

    rotisserie chicken shredded

  • OR

  • 3

    whole skinless boneless chicken breasts (about 2 pounds total), halved

  • 1

    cup fresh basil leaves, torn into pieces

  • Marinate chicken in oil, lemon juice, garlic

Directions

On a large baking sheet spread bread in one layer and toast under broiler about 4 inches from heat until pale golden, about 3 minutes on each side. Cool bread. Bread may be toasted 2 days ahead and kept in a sealable bag at room temperature. In a bowl toss together bread, tomatoes, chopped celery, onion, and capers. In a blender or small food processor blend together vinegar, garlic paste, olive oil, and salt and pepper to taste until smooth and drizzle over salad. Toss salad well and let stand at room temperature while grilling chicken. OR, simply top with shredded rotisserie chicken. Grill chicken on a rack set 5 to 6 inches over glowing coals 4 to 5 minutes on each side, until just cooked through. Allow chicken to cool. Stir basil into salad. Slice chicken on the diagonal and serve with salad.

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