Summer Tuscan Salad with Chicken Tenders

Servings: 4

Cook Time: 25 min.

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


  • 1 pkg. HARVESTLAND® Chicken Breast Tenderloins (about 1 lb.)
  • 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. Black pepper — divided
  • 1 lb. Red & Yellow tomatoes — cut in 1 inch pieces
  • 3/4 c. fresh basil — thinly sliced
  • 1/2 c. red onion — thinly sliced
  • 1/2 tsp. garlic powder
  • 1/8 tsp. kosher salt
  • 3 oz. feta cheese — crumbled or cubed


  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.