|1||pkg. PERDUE® HARVESTLAND® Chicken Breast Tenderloins|
|1/2||pound country style crusty bread|
|4||tablespoons extra virgin olive oil, divided|
|3||tablespoons balsamic vinegar|
|2||tablespoons capers, drained|
|1||teaspoon brine from capers|
|1/2||teaspoon ground black pepper, divided|
|1||pound fresh red & yellow tomatoes, cut in 1 inch pieces|
|3/4||cup thinly sliced fresh basil|
|1/2||cup thinly sliced red onion|
|1/2||teaspoon garlic powder|
|1/8||teaspoon kosher salt|
Preheat oven to 350°F. Slice bread 1/2 inch thick. Tear into bite-size pieces. Spread in single layer on a baking sheet. Bake 12-15 minutes, turning once, until bread is crisp on the edges, not toasted all the way through. Cool.
In a large bowl, whisk together 3 tablespoons olive oil, vinegar, capers, brine and 1/4 teaspoon pepper. Add tomatoes, basil and red onion. (Mixture can be made ahead to this point).
Preheat grill to high heat. Drizzle remaining 1 tablespoon olive oil over chicken tenders. Combine garlic powder, salt and remaining 1/4 teaspoon pepper in a small bowl. Sprinkle over tenders and rub together to evenly coat with seasoning.
Grill tenders 2-3 minutes on each side until grill-marked and cooked through (170°F).
Gently mix bread into tomato mixture. Slice chicken into smaller pieces if desired and fold into bread salad with feta cheese. Serve immediately for a crunchy bread salad, or, let stand until bread is softened.