Bruschetta Chicken Salad

• 8 slices crusty bread
• 1 tablespoon extra virgin olive oil
• 2 garlic cloves, peeled, halved
• 1 lb chicken (boneless, skinless thighs, cut into 1 1/2-inch chunks)
• 34 cup Italian dressing (I prefer Newman's Own Family Recipe)
• 2 teaspoons Dijon mustard
• 4 medium tomatoes, coarsely chopped
• 2 tablespoons fresh basil, sliced

1. Brush slices of bread with oil; grill each side until crisp, about 2 minutes.
2. Rub toasts with one clove garlic; mince remaining garlic, and set aside.
3. Toss chicken with 1/4 cup of the Italian dressing and Dijon; grill over medium heat until cooked through and crisped on the outside, about 10 minutes.
4. Toss chicken with tomatoes, remaining Italian dressing, minced garlic, and basil.
5. Serve with garlic toasts.

crusty bread, extra virgin olive oil, garlic, chicken, italian dressing, mustard, tomatoes, fresh basil

Taken from www.food.com/recipe/bruschetta-chicken-salad-426918 (may not work)