Greek Chicken Bread Salad

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 3 ounces bread baguette french cubed
• 0.1 teaspoon pepper red crushed
• 0.3 cup feta cheese crumbled
• 2 teaspoons garlic minced
• 0.1 teaspoon kosher salt 
• 2 teaspoons lemon rind grated
• 3 tablespoons olive oil 
• 1 tablespoon oregano fresh chopped
• 0.5 cup pepperoncini peppers sliced
• 1 cup bell pepper red sliced ( 1 large)
• 1.5 tablespoons red wine vinegar 
• 3 cups romaine lettuce chopped
• 1 pound chicken breast halves boneless skinless

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk
• broiler

Directions

1. Preheat broiler to high.
2. Place baguette cubes on a baking sheet; coat with cooking spray. Broil 2 minutes or until edges are browned, turning once.
3. Reduce oven temperature to 42
4. Combine oregano and next 5 ingredients (through crushed red pepper) in a large bowl, stirring with a whisk; set aside.
5. Heat a large ovenproof skillet over medium-high heat; coat pan with cooking spray.
6. Sprinkle chicken evenly with black pepper and salt.
7. Place chicken in pan; cook 4 minutes on each side or until browned.
8. Place pan in oven, and bake at 425 for 10 minutes or until chicken is done.
9. Remove pan from oven.
10. Let chicken stand 5 minutes; slice thinly across the grain.
11. Add bread cubes, lettuce, bell pepper, pepperoncini peppers, and feta to bowl with oregano mixture; toss well.
12. Place about 1 1/3 cups salad on each of 4 plates. Top each serving with about 3 ounces chicken.