Italian Chicken Salad

This is a great salad.  It is missing a few things because we didn't have all of the ingredients.  I took the picture before I put the dressing on but you get the idea.  We usually don't use the beans but I'm sure it tastes great.  If you have someone who doesn't like salads for dinner this also is a great marinade.  The chicken is really really good!

3 T balsamic vinegar

3 T olive oil

1 tsp dried rosemary, crushed

1 garlic clove, minced

1/2 tsp salt

1/2 tsp coarsely ground pepper

4 boneless skinless chicken breast halves

4 oz Italian bread, sliced

4 cups torn romaine

2 cups chopped seeded tomatoes

1 cup white kidney or cannellini beans

1/3 cup minced fresh basil

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.  (I use more and pour it into Ziploc bag.)  Set aside remaining vinegar mixture.

Coat grill rack with cooking spray before starting the grill.  Grill chicken, covered, over medium heat for 4-6 minutes on each side or until juices run clear.  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.