Ingredients
3 tablespoons balsamic vinegar3 tablespoons olive oil1 teaspoon dried rosemary, crushed1 garlic clove, minced1/2 teaspoon salt1/2 teaspoon coarsely ground pepper4 boneless skinless chicken breast halves (4 ounces each)4 ounces Italian bread, sliced4 cups torn romaine2 cups chopped seeded tomatoes1 cup cannellini beans1/3 cup minced fresh basil
Preparation
In a jar with a tight-fitting lid, combine the first six ingredients; shake well. Remove 1 tablespoon vinegar mixture; brush over chicken. Cover and refrigerate for 30 minutes. Set aside remaining vinegar mixture.
Coat grill rack with cooking spray before starting grill. Grill chicken, covered, over medium heat for 4-6 minutes on each side or until a thermometer reads 170°.
Brush bread slices with 1 tablespoon reserved vinegar mixture. Grill bread, uncovered, over medium heat for 2 minutes on each side or until toasted. Slice chicken and cut bread into cubes; set aside.
In a large bowl, combine the romaine, tomatoes, beans, basil and bread cubes. Drizzle with remaining vinegar mixture; toss to coat. Arrange on salad plates. Top with chicken.
