Instructions: Pat chicken breasts dry. In a shallow dish, combine oil, rosemary, garlic and salt and pepper to taste. Add chicken breasts, and turn to coat well. Marinate chicken in refrigerator for at least 15 minutes or up to 8 hours.

Toast bread until lightly browned, and cut into 1-inch cubes. In a large serving dish, combine bread cubes, tomatoes, cucumbers, celery, olives, parsley, basil and onions.

To make dressing, blend oil, vinegar, salt, pep- per, hot pepper sauce and garlic. Pour over vegetable mixture and toss to coat. Taste and adjust seasoning with salt, pepper and a dash of lemon juice if desired.

Grill chicken breasts over medium-high heat for 6 to 8 minutes per side or until no longer pink inside. Slice thinly on the diagonal, and serve on top of the bread salad.

Serves 6

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