4 (3/4-inch thick) slices sourdough bread (3 by 5 inches)
1 large garlic clove, smashed
2 tablespoons olive oil, divided
2 large tomatoes, cored and chopped
1 medium cucumber, peeled and diced
½ cup chopped scallions, green parts only, or 1 large shallot, minced
¼ cup minced fresh basil
2 cups chopped or diced roasted or grilled chicken breast without skin (about 10 ounces)
3 tablespoons red wine vinegar
2 tablespoons tomato juice
½ teaspoon salt
¼ teaspoon pepper
PREHEAT grill. RUB one side of bread with garlic. BRUSH garlic side of each slice lightly with olive oil, using a total of 1 tablespoon. PLACE bread, oil-side up, on grill. GRILL 1 minute or until golden on bottom side. TURN over and grill 30 seconds to 1 minute to brown second side. REMOVE from grill. When cool enough to handle, CUT into bite-size croutons. Set aside. In a large salad bowl, COMBINE tomatoes, cucumber, scallions, basil and chicken. ADD croutons. TOSS gently but well. In a cup, COMBINE remaining 1 tablespoon oil, vinegar, tomato juice, salt and pepper. STIR well. POUR over salad. TOSS well.
Makes 4 (2-cup) servings.
Per serving: 250 calories | 10 grams total fat | 19 grams protein | 23 grams carbohydrates | 52.5 milligrams cholesterol | 560 milligrams sodium | 3 grams dietary fiber