Grilled Basil Chicken Caprese Salad

Phillis Carey is a favorite instructor of cooking classes at several San Diego cooking schools.  She is known for her great recipes using chicken breasts which was the subject of one of her cookbooks.

Grilled Basil Chicken Caprese Salad       Serves 4.

Dressing:
3/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
1 T. red wine vinegar
1 T. liquid from marinated artichoke
hearts
2 cloves garlic, minced Salt and pepper to taste

Salad:
4 boneless skinless chicken breasts 6 T. chopped fresh basil leaves,
divided use
1 lb. fresh mozzarella cheese, cubed
in 1/2 inch pieces
2 cups grape tomatoes, halved
1-6 oz. jar marinated artichoke hearts,
drained with liquid reserved and coarsely chopped
1/2 cup slivered Kalamata olives
8 diagonally-sliced baguette slices Coarse salt to taste
4 large butter lettuce leaves

*

Directions:

For the dressing, whisk together all the ingredients in a small bowl. Remove 1/4 cup to a small bowl and set aside. Remove another 1/4 cup to a flat casserole dish and stir in 2 T. chopped basil. Trim chicken and pound to an even 1/2 inch thickness. Add chicken to dressing in flat casserole, turning to coat. Cover and refrigerate 1 to 3 hours.

Preheat grill. Remove chicken from marinade and grill for 3 to 5 minutes per side or until cooked through. Remove and let cool. Brush baguette slices with reserved 1/4 cup dressing and grill until browned; sprinkle with coarse salt.

Cut chicken into 1/2 inch dice and place in a large bowl. Add the remaining chopped basil leaves, mozzarella cubes, tomatoes, artichoke hearts and olives. Toss with enough dressing to coat well.

To serve, mound chicken salad in butter lettuce leaves and serve each salad with 2 grilled baguette slices.