FOR SALAD
1/2 lb Crusty peasant-style bread;
-torn into bite-size
; pieces (about 6
; cups)
3 lg Vine-ripened tomatoes;
-(about 1 1/2
; pounds), cut into
; 3/4-inch pieces
3/4 c Finely chopped inner; (very
-pale green)
; celery ribs and
; leaves
1/3 c Small brine-cured black
-olives such as; halved and
-pitted
; Gaeta or Niçoise
1/4 c Finely chopped red onion
2 tb Drained capers
2 tb Red-wine vinegar; up to 3
2 Garlic cloves; minced and
-mashed
; to a paste with 1/2
; teaspoon salt
1/3 c Extra-virgin olive oil
-FOR CHICKEN-
3 Whole skinless boneless
-chicken breasts; (about 2
-pounds
; total), halved
Vegetable oil for brushing
-chicken
1 c Fresh basil leaves; torn
-into pieces
Garnish: whole celery leaves
Make Salad:
Preheat broiler.
On a large baking sheet spread bread in one layer and toast under broiler
about 4 inches from heat until pale golden, about 3 minutes on each side.
Cool bread. Bread may be toasted 2 days ahead and kept in a sealable bag at
room temperature.
In a bowl toss together bread, tomatoes, chopped celery, olives, onion, and
capers. In a blender or small food processor blend together vinegar, garlic
paste, olive oil, and salt and pepper to taste until smooth and drizzle
over salad. Toss salad well and let stand at room temperature while
grilling chicken.
Grill Chicken:
Prepare grill.
Brush chicken with vegetable oil and season with salt and pepper. Grill
chicken on a rack set 5 to 6 inches over glowing coals 4 to 5 minutes on
each side, or until just cooked through. (Alternatively, chicken may be
grilled in 2 batches in a hot well-seasoned ridged grill pan over
moderately high heat.) Transfer chicken to a cutting board and cool.
Stir basil into salad. Slice chicken on the diagonal and serve with salad.
Garnish each serving with whole celery leaves.
Serves 6.
Yields
1 servings