Chicken-Tomato Salad with Garlic Croutons

Warm, lightly breaded chicken strips are tossed with chopped tomatoes and homemade garlic croutons for a perfect summer evening main dish salad.

tablespoons extra-virgin olive oil, divided 2 cups cubed artisan bread (1/2 inch)

garlic cloves, minced 2 lb. assorted-colored tomatoes, quartered (cut into eighths if large)

tablespoon red wine vinegar 1 teaspoon coarse salt, divided 1/2 teaspoon pepper, divided 1/2 cup panko or fresh bread crumbs*

teaspoons chopped fresh thyme 1 lb. boneless skinless chicken breast halves, cut into 1/2-inch strips 1/4 cup canola oil 1. Heat 3 tablespoons of the olive oil in large skillet over medium heat until hot. Cook bread 8 to 10 minutes or until golden brown, stirring occasionally. Add garlic; cook 30 to 60 seconds or until fragrant. Remove from heat.

Combine tomatoes, remaining 3 tablespoons olive oil, vinegar, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper in large bowl.

Combine panko, thyme and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in shallow dish. Dip chicken in panko mixture, shaking off excess.

Heat canola oil in large skillet over medium-high heat until hot. Cook chicken in batches 3 to 4 minutes or until golden brown, turning once. (Add additional oil if needed.)

Toss chicken with tomatoes and croutons.

TIP *Panko are coarse bread crumbs usually found next to other bread crumbs or in the Asian aisle of the supermarket.

(2 1/2-cup) servings PER SERVING: 615 calories, 40 g total fat (5.5 g saturated fat), 34 g protein, 31.5 g carbohydrate, 70 mg cholesterol, 705 mg sodium, 6 g fiber