Categories: Grilling

Ingredients

• Vinaigrette:
• 1 Tablespoon avocado oil
• 1 Tablespoon red wine vinegar
• 1 Tablespoon capers, drained and chopped
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon freshly ground black pepper
• Pinch of sea salt
• Salad:
• 2 slices multigrain or whole wheat bread
• 1 clove garlic, halved
• 1 cup cherry tomatoes, halved
• 1 small cucumber, peeled, seeded, and chopped
• 1/2 small red onion, halved and thinly sliced
• 1 yellow bell pepper, chopped
• 1/4 cup fresh basil, chopped
• 8 ounces boneless, skinless chicken breast

Directions

1. To make the vinaigrette: In a large bowl, whisk together the oil, vinegar, capers, mustard, black pepper, and salt. Set aside.

2. To make the salad: Heat a grill or grill pan to medium-high, and brush and oil the grates. Grill the bread for 1 to 2 minutes, or until grill marks form and it’s toasted. Remove the bread from the grill and rub each slice thoroughly with the garlic. Cube the bread and add it to the bowl with the vinaigrette, along with the tomatoes, cucumber, onion, bell pepper, and basil, and toss to coat. Set aside to let the flavors meld.

3. Grill the chicken for about 15 minutes, turning once, until an instant-read thermometer inserted in the thickest part of the chicken registers 165°f. let it rest for 5 minutes, then cut it into cubes. toss with the salad and serve.

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