Be sure to use the best tomatoes you can find, and serve right away, while the bread cubes are crisp.
4 pieces country bread, 3/4-inch-thick, cubed
5 teaspoons extra-virgin olive oil
1 teaspoon salt
1 teaspoon garlic, minced
1/2 teaspoon chopped fresh rosemary
1/4 teaspoon freshly ground black pepper
3/4 pound boneless, skinless chicken breast, trimmed of fat
2 each vine-ripened tomatoes, seeded and diced
1/2 each English cucumber, diced
2 stalks celery, sliced 1/2 inch thick
12 each black olives, pitted and coarsely chopped
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
2 tablespoons chopped scallions
2 tablespoons balsamic vinegar
1. Preheat oven to 375 degrees F.
2. Spread bread cubes on a baking sheet and toast for 15 to 20 minutes, or until golden and crisp. Set aside.
3. In a shallow dish, combine 2 teaspoons of the olive oil, half the salt, half the garlic, rosemary and pepper. Add chicken breasts and turn to coat well. Cover with plastic wrap and refrigerate for 15 minutes.
4. In the meantime, combine tomatoes and the remaining salt and garlic in a large serving bowl; set aside at room temperature for 20 minutes. Preheat the broiler.
5. Arrange the chicken breasts on a rack set on a baking sheet. Broil, turning midway, until the chicken is no longer pink in the center, about 6 to 8 minutes. Let cool for 10 minutes.
6. Add cucumber, celery, olives, parsley, basil, scallions, vinegar, remaining oil and reserved bread cubes to the tomatoes and toss gently to combine. Cut chicken into thin slices against the grain and arrange over the bread salad. Serve immediately.
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