Tuscan Grilled Chicken Salad
Source: Cook's Country
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
3 small garlic cloves, minced, pressed or grated
salt and pepper
8 ounces fresh mozzarella, cut into 1/2 inch chunks
1 pint cherry tomatoes, chopped
1/2 cup pitted kalamata olives, chopped
4 boneless, skinless chicken breasts
4 (1-inch-thick) slices crusty Italian bread
1 (8-ounce) bag baby arugula (about 8 cups) (I used iceberg since I was being lazy)
Whisk oil, vinegar, and garlic in a small bowl and season with salt and pepper. Toss mozzarella, tomatoes, olives, and 2 tablespoons vinaigrette in a large bowl.
Season chicken with salt and pepper. Grill over hot fire until cooked through, about 5 minutes per side. Brush bread slices with 2 tablespoons vinaigrette and grill over hot fire until golden brown on both sides, about 1 minute per side.
Add arugula and remaining dressing to bowl with mozzarella mixture and toss until combined. Transfer to individual plates. Slice chicken and place on top of salad. Serve with grilled bread.