Serves 4


For salad

2 tablespoons olive oil

2 tablespoons red wine vinegar

1 teaspoon Dijon mustard

¼ teaspoon black pepper

3 cups toasted whole grain bread cubes

2 cups chopped cucumbers

2 cups in-season tomatoes, chopped and seeded

¼ cup fresh basil, chopped

2 tablespoons fresh chives, chopped

For chicken

2 tablespoons fresh flat leaf parsley, chopped

2 tablespoons fresh chives, chopped

4 tablespoons olive oil

2 teaspoons Dijon mustard

2 garlic cloves, minced

4 (6 ounce) boneless chicken breasts, skinned

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper


For the salad:

Combine oil, vinegar, mustard and pepper into large bowl and whisk to incorporate. Add bread, cucumber, tomatoes, basil and chives. Toss to coat. Serve within 10-15 minutes.

For the chicken:

Place chicken between two sheets of parchment paper. Pound chicken flat. Combine parsley, chives, 2 tablespoons olive oil, mustard, and garlic and stir well. Rub herb mixture evenly on chicken and season with salt and pepper. Heat remaining oil in skillet and sear chicken on medium heat, turn and sear on other side. Cover, reduce heat and cook until juices run clear.

Serve chicken with the salad.