Roasted Tomato and Chicken Bread Salad

This recipe uses:

D'Italiano® Sausage Buns

Original or 100% Whole Wheat

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Makes 6 servings.


5 plum tomatoes, cut into 4 thick slices lengthwise
3 boneless, skinless chicken breasts
1 jar (6 oz/170 ml) marinated artichoke hearts; drained and chopped
2 cup (125 ml) julienned oil packed sun-dried tomatoes
2 D’Italiano® Sausage Buns, Original or 100% Whole Wheat; toasted
2 tbsp (25 ml) red wine vinegar
1/4 cup (75 ml) extra virgin olive oil
1 tbsp (15 ml) chopped fresh oregano


3 cloves garlic; minced
2 tbsp (25 ml) extra virgin olive oil
2 tsp (10 ml) grated lemon rind
2 tbsp (25 ml) lemon juice
2 tbsp (25 ml) chopped fresh oregano


Whisk together all marinade ingredients. Pour over chicken, turning once until well coated. Let stand for 30 minutes. Meanwhile, sprinkle tomatoes with salt and pepper. grill on a greased grill over medium high heat (turning once) for about 7 minutes until tender. Cool and cut each slice in four. grill chicken covered for 7-10 minutes per side until no longer pink inside. Cool slightly and cut into strips. grill buns cut side down until golden brown. Toss together tomatoes, chicken, artichoke, sundried tomatoes and cucumber. Whisk olive oil, red wine vinegar and oregano. Pour over salad and toss gently. Cut toasted buns into cubes. Toss into salad and serve immediately.

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