Grilled Mediterranean Chicken & Bread Salad

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.