Description
A refreshing salad featuring grilled chicken, fresh vegetables, and crusty bread, perfect for summer cookouts.
Ingredients
Scale
- 1 pound Boneless, Skinless Chicken Breasts
- 3 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Lemon Juice
- 2 cloves Garlic, minced
- 0.5 cup Fresh Basil, chopped
- 4 cups Day-Old Crusty Bread, cubed
- 1 medium Cucumber, diced
- 1 cup Cherry Tomatoes, halved
- 0.25 small Red Onion, thinly sliced
- Salt and Pepper, to taste
- 2 tablespoons Balsamic Vinegar
Instructions
- Prepare the marinade by combining olive oil, lemon juice, minced garlic, and chopped basil in a bowl. Whisk until blended.
- Add chicken breasts to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes.
- Prepare other ingredients: dice cucumber, halve cherry tomatoes, and slice red onion. Place in a large mixing bowl.
- Cut day-old bread into 1-inch cubes. Optionally toast in the oven at 350°F for 10 minutes.
- Preheat grill over medium-high heat. Remove chicken from marinade and discard marinade.
- Grill chicken for 6-7 minutes per side until cooked through. Let rest for 5 minutes before slicing.
- Add toasted bread cubes to the bowl with vegetables and toss gently.
- Whisk together balsamic vinegar, salt, and pepper in a small bowl. Drizzle over salad and toss to combine.
- Arrange sliced grilled chicken on top of the salad and serve immediately.
Notes
Best served fresh and warm. Customize with your favorite vegetables. Use day-old bread for the best texture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg