Category: Poultry Dishes

Serves: 4

Ingredients

• 4 (6-ounce) skinless, boneless chicken breast halves
• ¾ teaspoons sea salt, divided
• ½ teaspoon freshly ground black pepper, divided
• Cooking spray
• 2 cups (1-inch) cubed tomato
• 2 cups diced crusty gluten free bread (about 4 ounces)
• 1 cup thinly sliced celery (2 stalks)
• ½ cup fresh basil leaves, torn
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 small red onion, thinly sliced
• ½ English cucumber, halved lengthwise and thinly sliced (about 1 cup)

Directions

1. Heat a grill pan over medium-high heat. Sprinkle chicken evenly with ¼ teaspoon sea salt and ¼ teaspoon pepper. Coat pan with cooking spray. Add chicken to pan; cook 6 minutes on each side or until done. Remove from heat, and chop.
2. Place tomato in a large bowl; sprinkle with remaining ½ teaspoon salt and remaining ¼ teaspoon black pepper. Let stand for 5 minutes. Add chicken, bread, and the remaining ingredients to tomato mixture, tossing well to combine. Serve immediately.

Nutrition Facts

Calories 385, Fat 13g, Protein 43.5g, Carbohydrates 23g, Fiber 2.6g, Cholesterol 108mg, Iron 3mg, Sodium 757mg, Calcium 50mg