Grilled Chicken Panzanella Salad

Show off the fresh flavors of tomato and basil with this effortless salad.

PREP: 5 minutes      GRILL: 10 to 12 minutes

MAKES: 4 main-dish servings

1 tablespoon red wine vinegar

1 clove garlic, crushed with press

teaspoon salt

½ teaspoon ground black pepper

4 tablespoons olive oil

4 ounces country-style bread (¼ small loaf), cut into -inch-thick slices

2 medium red peppers, each cut lengthwise into quarters

1 medium red onion, cut into ½-inch-thick slices

1 pound skinless, boneless chicken breast halves

2 pounds plum tomatoes (12 medium), cut into 1-inch chunks

¼ cup loosely packed small fresh basil leaves or 2 tablespoons chopped leaves

1. Prepare outdoor grill for covered direct grilling over medium heat.

2. Meanwhile prepare vinaigrette: In large bowl, whisk together wine vinegar, garlic, ½ teaspoon salt, ¼ teaspoon pepper, and 2 tablespoons olive oil until blended; set aside.

3. In jelly-roll pan, brush bread, red peppers, and onion slices with remaining 2 tablespoons olive oil to lightly coat both sides; sprinkle with remaining ¼ teaspoon salt and pepper. With tongs, place bread slices, red peppers, onion slices, and chicken on hot grill grate. Cover grill and cook bread about 3 minutes or until lightly toasted, turning over once. Cook peppers and onion about 8 minutes or until lightly browned and tender, turning over once. Cook chicken 10 to 12 minutes or until chicken loses its pink color throughout, turning over once. As bread, vegetables, and chicken are done, transfer to cutting board. Cut bread slices, chicken, peppers, and onions into ½-inch pieces.

4. Into vinaigrette in bowl, stir chopped tomatoes, basil, bread, peppers, onions, and chicken; toss to combine. Scoop into bowls to serve.

EACH SERVING: About 405 calories, 32g protein, 33g carbohydrate, 17g total fat (3g saturated), 66mg cholesterol, 690mg sodium