Hy-Vee Recipes and Ideas

Directions

1. Step1

   Preheat a charcoal or gas grill for direct cooking over medium-high heat (375 degrees). Pat chicken dry with paper towels. Brush chicken with 1 tablespoon olive oil; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon black pepper; set aside. Toss tomatoes in 1 tablespoon olive oil in a medium bowl to coat; set aside. Evenly spread butter mixture on bread halves.

2. Step2

   Grill chicken 16 to 18 minutes or until chicken reaches 165 degrees, turning once halfway through.

3. Step3

   Meanwhile, grill bread top and bottom halves, buttered sides down, for 5 yo 7 minutes or until golden brown and crisp, turning halfway through. If necessary, use a spray bottle filled with water to put out flare-ups. Place tomatoes in a grill basket. Grill 2 to 3 minutes or until lightly charred, turning frequently.

4. Step4

   For dressing, combine 1/2 cup grilled tomatoes, remaining 1/2 teaspoon salt, and 1/2 teaspoon black pepper into a small bowl; smash tomatoes with a fork to release juices. Whisk in remaining 3 tablespoons olive oil and mustard.

5. Step5

   To assemble salad, cut chicken and bread into 1-inch pieces. Add chicken, bread, remaining grilled tomatoes, cucumber, mozzarella, and 1 tablespoon basil into a large bowl. Pour dressing over salad; toss to combine. Garnish with additional basil, if desired.