A skinless chicken breast half is a protein powerhouse; a serving of this salad offers almost 44 grams of protein (about a day's worth). Plus, poultry offers B vitamins, zinc, iron, and vitamin B12.
4 (6-ounce) skinless, boneless chicken breast halves
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 cups (1-inch) cubed tomato
2 cups diced ciabatta bread (about 4 ounces)
1 cup thinly sliced celery (2 stalks)
1/2 cup fresh basil leaves, torn
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 small red onion, thinly sliced
1/2 English cucumber, halved lengthwise and thinly sliced (about 1 cup)
How to Make It
Heat a grill pan over medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 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.
Place tomato in a large bowl; sprinkle with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper. Let stand for 5 minutes. Add chicken, bread, and the remaining ingredients to tomato mixture, tossing well to combine. Serve immediately.