Notes:For best results, use good quality, ripe tomatoes. Some baguettes are more dense than others. If the salad seems dry after letting it sit for 15 minutes, mix up a half recipe of the vinaigrette and add to the salad until moistened and flavorful.
1 (9-ounce) baguette, halved lengthwise
16 ounces boneless, skinless, chicken breast (about 2 large breast halves)
10 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
2 pounds tomatoes (about 4 to 5 large), cored, cut into 1 1/2-inch cubes
1 English cucumber, halved, cut into 1/2-inch half moons
1/2 small red onion, sliced thin
1/2 cup pitted kalamata olives, halved
3/4 cup basil leaves, roughly torn
3 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
Heat grill to moderate heat. Place baguette halves on grill, cut side down, and grill until lightly toasted. Transfer to cutting board and let cool. Cut into 1 1/2-inch cubes and reserve.
Rub chicken with 1 tablespoon oil and season with salt and pepper. Grill both sides until just cooked through (160°F). Transfer to cutting board and let rest 10 minutes. Cut into 1 1/2-inch cubes.
Place tomatoes, cucumbers, onion, olives, basil, bread, and chicken in a large bowl. Whisk remaining 9 tablespoons oil, red wine vinegar, balsamic vinegar, 1 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl until combined.
Pour over salad and toss thoroughly to moisten. Let salad sit 15 minutes. Season to taste and serve.
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|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 28g||36%|
|Saturated Fat 4g||21%|
|Total Carbohydrate 32g||12%|
|Dietary Fiber 3g||12%|
|Total Sugars 8g|
|Vitamin C 23mg||114%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|