Tuscan Salad with Chicken Tenders

Show/Hide Tuscan Salad with Chicken Tenders
Serves 4 | Prep/Cook Time: 25 Min
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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
Step 1: 
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.
Step 2: 
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).
Step 3: 
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.
Step 4: 
Grill tenders 2-3 minutes on each side until grill-marked and cooked through (170°F).
Step 5: 
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.