3-ounce boneless, skinless chicken breast
packaged salad greens
jarred roasted red peppers, sliced
jarred artichoke hearts, halved
extra-virgin olive oil
basil leaves, chopped
slice multigrain bread, toasted
- Heat a grill or grill pan over medium heat.
- Season the chicken with the black pepper and grill until cooked through, 5 minutes per side. Transfer to a cutting board and let rest 5 minutes; slice.
- Meanwhile, in a medium bowl, combine the greens, red peppers, artichokes, vinegar, oil, and basil. Top with the sliced chicken and serve with the toast.