pat's Recipe

Tuscan Grilled Chicken Salad

Category: Beef/poultry/seafood salad

Serves 4
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
3 small garlic cloves , minced
Salt and pepper
8 ounces fresh mozzarella cheese , cut into 1/2-inch chunks
1 pint cherry tomatoes , halved
1/2 cup chopped pitted kalamata olives
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
4 slices crusty Italian bread (1-inch-thick each)
1 bag baby arugula (8-ounces), about 8 cups


1. Whisk oil, vinegar, and garlic in small bowl and season with salt and pepper. Toss mozzarella, tomatoes, olives, and 2 tablespoons vinaigrette in large bowl.

2. Pat chicken dry with paper towels and season with salt and pepper. Grill over hot fire until cooked through, about 5 minutes per side. Brush bread slices with 2 tablespoons vinaigrette and grill over hot fire until golden brown on both sides, about 1 minute per side.

3. Add arugula and remaining dressing to bowl with mozzarella mixture and toss until combined. Transfer to individual plates. Slice chicken and place on top of salad. Serve with grilled bread.