Hy-Vee Recipes and Ideas

Directions

1. Step1
   For dressing, in a small bowl, whisk together 1/2 cup oil, vinegar, mustard, garlic and oregano until well blended; set aside.
2. Step2
   Place chicken in a large resealable plastic bag set in a shallow dish. Pour half of the dressing over the chicken; turn to coat well. Reserve remaining dressing for salad. Refrigerate chicken for 30 minutes. Remove chicken from marinade; discard marinade.
3. Step3
   Thread bread chunks onto metal skewers; brush with 2 tablespoons oil.
4. Step4
   Prepare a charcoal or gas grill for direct grilling over medium-high heat. Grill chicken for 10 to 12 minutes or until an instant-read thermometer inserted into the thickest part of each breast registers 165 degrees, turning once. Add bread skewers to grill during the last 2 minutes of grilling. Grill until bread is well marked, turning once.
5. Step5
   Cut chicken into bite-size pieces. In a bowl, toss together salad greens, tomatoes, chicken and bread. Add dressing and toss well. Season to taste with salt and pepper.