Jan 22, 2022
4 whole-grain bread slices, crusts removed, cut into pieces
16 ounces boneless, skinless, chicken breast (about 2 large breast halves)
2 cups artichoke hearts (frozen or fresh)
8 ounces small mozzarella cheese balls or cut into small pieces (optional)
8 cups spinach
1cup yellow cherry tomatoes, halved
1 cup red cherry tomatoes, halved
1 plum tomato, cut into wedges
1⁄2 red onion, very thinly sliced
1⁄4 cup chopped fresh basil leaves
1 table spoon capers, drained and rinsed
1⁄4 cup red wine vinegar
2 garlic cloves, minced
1⁄2 teaspoon Dijon mustard
1⁄2 teaspoon sea salt
1⁄4 teaspoon freshly ground black pepper
In a large skillet over medium-high heat, heat 2 tablespoons of olive oil until it shimmers.
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.
Add the bread and cook for 6 to 8 minutes, stirring occasionally, until crisp and browned. Drain and cool the bread on paper towels.
In a large bowl, combine the cooled bread, yellow, red, spinach, artichokes, and plum tomatoes, red onion, basil, and capers.
In a small bowl, whisk the remaining 4 tablespoons of olive oil with the vinegar, garlic, mustard, sea salt, and pepper. Toss with the salad and serve.
COOKING TIP: Add sliced cucumbers, if you wish for additional crunch.
Servings : 4
Ready in : 8 Minutes
Course : Dinner, Lunch, Main Dish
Recipe Type : Italian, Mediterranean
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