A great little side dish with chicken, red onions, red & yellow cherry tomatoes and kalamata olives tossed in garlic-herb vinaigrette.
4 bone-in chicken breast halves with skin
1 red onion, thickly sliced
1 cup garlic-herb vinaigrette
8 large slices Italian bread (about 3⁄4-in. thick)
1⁄2 pt. yellow cherry tomatoes
1⁄2 pt. red cherry tomatoes
1⁄2 cup slivered basil leaves
1⁄2 cup pitted kalamata olives
1. Brush chicken lightly with vinaigrette and reserve. Arrange onion and bread on baking sheet; brush lightly with vinaigrette.
2. Place baking sheet in 450°F oven and roast, turning once, until bread is toasted
and onion is tender, about 10 min.
3. Cut bread and onion into cubes; combine in large bowl. Add tomatoes, basil, and olives; toss. Add enough remaining vinaigrette to moisten well; reserve.
4. For service, grill chicken breasts on both sides until cooked through. Spoon some bread salad into shallow bowl; top with a chicken breast, sliced to fan out, if desired.