Name: Tuscan Grilled Chicken Salad
Total time: 30 min
Yield: Serves 4
Cuisine: Italian, Europe
Ingredients: 3/4 cup extra virgin olive oil; 1/4 cup red wine vinegar; 3 small garlic cloves, minced; Salt and pepper; 8 ounces fresh mozzarella cheese, cut into 1/2-inch chunks; 1 pint cherry tomatoes, halved; 1/2 cup chopped pitted kalamata olives; 4 boneless, skinless chicken breasts (about 1 1/2 pounds); 4 slices crusty Italian bread (1-inch-thick each); 1 bag baby arugula (8-ounces), about 8 cups

Why This Recipe Works

Our Tuscan Grilled Chicken Salad recipe is a simple weeknight entrée that is quick to prepare with an easy vinaigrette and just a few flavorful ingredients. Using chunks of mozzarella or tiny balls of fresh mozzarella (sometimes labeled “bocconcini") added to our Tuscan Grilled Chicken Salad’s presentation, and the bitter taste of arugula complemented the rest of our recipe’s ingredients (but a milder-tasting green would work just as well).

Instructions

Whisk oil, vinegar, and garlic in small bowl and season with salt and pepper. Toss mozzarella, tomatoes, olives, and 2 tablespoons vinaigrette in large bowl.

Pat chicken dry with paper towels and season with salt and pepper. Grill over hot fire until cooked through, about 5 minutes per side. Brush bread slices with 2 tablespoons vinaigrette and grill over hot fire until golden brown on both sides, about 1 minute per side.

Add arugula and remaining dressing to bowl with mozzarella mixture and toss until combined. Transfer to individual plates. Slice chicken and place on top of salad. Serve with grilled bread.