Description
A refreshing salad combining juicy grilled chicken, crispy vegetables, and crunchy bread, perfect for summer meals.
Ingredients
Scale
- 1 pound Boneless, Skinless Chicken Breasts, marinated
- 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
- Make the marinade by mixing olive oil, lemon juice, minced garlic, and chopped basil in a bowl. Whisk until blended.
- Add chicken breasts to the marinade and coat them well. Cover and refrigerate for at least 30 minutes.
- Prepare the veggies: dice the cucumber, halve the cherry tomatoes, and slice the red onion. Put them in a large mixing bowl.
- Cut day-old bread into 1-inch cubes. Optionally, toast them in the oven at 350°F for 10 minutes.
- Preheat your grill over medium-high heat. Remove chicken from the marinade and discard the marinade.
- Grill the chicken for 6-7 minutes on each side until cooked through. Let it rest for 5 minutes before slicing.
- Add the toasted bread cubes to the bowl with the vegetables and toss gently.
- Whisk together balsamic vinegar, salt, and pepper in a small bowl. Drizzle over the salad and mix well.
- Place sliced grilled chicken on top of the salad and serve immediately.
Notes
For best results, serve fresh. Store leftovers in an airtight container in the fridge for up to two days, keeping salad and bread separate to avoid sogginess. You can also experiment with adding other veggies or substitute chicken with shrimp or tofu.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg