Grilled Mediterranean Chicken & Bread Salad

Prep Time: 10 min
Cook Time: 30 min
Serves: 4

This salad is a step above the norm, using both grilled chicken and grilled bread to add flavour. This is the perfect light supper for a mild summer evening.


2 bone-in, skinless chicken breasts
1/4 cup (60 mL) red wine vinegar
2 tbsp (30 mL) olive oil
2 tsp (10 mL) olive oil
1 tbsp (15 mL) water
1/2 tsp (2.5 mL) sugar
1 tsp (5 mL) Dijon mustard
8 slices whole grain baguette, sliced 1 inch thick
12 cherry tomatoes
1/4 cup (60 mL) Asiago cheese, grated
4 cups (1 L) Boston lettuce
1/2 cup (125 mL) red onion(s), thinly sliced
1 tsp (5 mL) black pepper, freshly ground
1/2 cup (125 mL) basil, fresh


1 Preheat grill to medium-high heat. Whisk vinegar, oil, water, sugar and Dijon mustard together. Brush bread slices with 2 Tbsp (30 mL) of this dressing.
2 Brush chicken breasts with another 2 Tbsp (30 mL) of dressing. Grill chicken 10-15 minutes on each side or until meat thermometer inserted into the thickest piece reads 165°F (74°C). When cool, remove meat from bone and slice cross-wise across the grain into strips.
3 Meanwhile, grill bread slices until lightly toasted on both sides, turning over after 30 seconds.
4 Quarter cherry tomatoes and mix with fresh shredded Asiago cheese; set aside. Tear lettuce into pieces and toss with thinly sliced onions and remaining ¼ cup (60 mL) dressing; spoon onto four serving plates. Top each with sliced cooked chicken, tomato mixture and freshly ground black pepper. Garnish with ½ cup or 20 g package (125 mL) hand-torn basil leaves. Serve each salad with two pieces of grilled whole-grain baguette.