Grilled chicken salad

Chicken second courses

Grill

3 tablespoons balsamic vinegar 3 tablespoons Crisco® Pure Olive Oil 1 teaspoon dried rosemary, crushed 1 garlic clove, minced ½ teaspoon salt ½ teaspoon coarsely ground pepper 4 boneless skinless chicken breast halves (4 ounces each) 4 ounces Italian bread, sliced 4 cups torn romaine 2 cups chopped seeded tomatoes 1 cup white kidney or cannellini beans ⅓ cup minced fresh basil