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Summer Tuscan Salad with Chicken Tenders

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Number of servings: 4

An appetizing garden fresh salad that belies it's humble origins. Perfect for summer meals.

1 pkg (about 1 lb.) HARVESTLAND® Chicken Breast Tenderloins
1/2 lb country style crusty bread
4 tbsp extra virgin olive oil , divided
3 tbsp balsamic vinegar
2 tbsp capers , drained
1 tsp brine from capers
1/2 tsp ground black pepper , divided
1 lb fresh red & yellow tomatoes , cut in 1 inch pieces
3/4 cup thinly sliced fresh basil
1/2 cup thinly sliced red onion
1/2 tsp garlic powder
1/8 tsp kosher salt
1. Preheat oven to 350ºF. Slice bread 1/2 inch thick. Tear into bite-size pieces. Spread in single layer on a baking sheet. Bake 12-15 minutes, turning once, until bread is crisp on the edges, not toasted all the way through. Cool.

2. In a large bowl, whisk together 3 tablespoons olive oil, vinegar, capers, brine and 1/4 teaspoon pepper. Add tomatoes, basil and red onion. (Mixture can be made ahead to this point).

3. Preheat grill to high heat. Drizzle remaining 1 tablespoon olive oil over chicken tenders. Combine garlic powder, salt and remaining 1/4 teaspoon pepper in a small bowl. Sprinkle over tenders and rub together to evenly coat with seasoning.

4. Grill tenders 2-3 minutes on each side until grill-marked and cooked through (170ºF).

5. Gently mix bread into tomato mixture. Slice chicken into smaller pieces if desired and fold into bread salad with feta cheese. Serve immediately for a crunchy bread salad, or, let stand until bread is softened.

Nutrition Information per Serving
Calories: 477 Sodium: 1093mg (%) Vitamin A: 27 %
Calories from Fat: 40 Carbohydrate: 38g (%) Vitamin C:
Total Fat: 22g (22%) Dietary Fiber: 4g Calcium: 19 %
Saturated Fat: 6g (%) Sugar: g Iron: 21 %
Trans Fat: g Protein: 35g    
Cholesterol: 87g (%)    

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