Combine oil and next 5 ingredients (through pepper). Mix well with a fork or shake in a jar with a tight-fitting lid.
Place chicken on a plate. Pour 3 tablespoons oil mixture over chicken, turning to coat. Cover and refrigerate chicken and reserved oil mixture at least 30 minutes, up to 8 hours.
Prepare grill. Place chicken on grill over medium coals or in heated ridged grill pan. Pour any remaining marinade from plate over chicken. Grill 5 minutes on each side or until chicken is no longer pink in center. Brush both sides of bread with 2 tablespoons oil mixture; grill until lightly toasted.
In a large bowl, combine beans, lettuce, tomato, and basil. Add remaining oil mixture; toss well. Cut toasted bread into cubes and add to salad. Toss again and divide among 4 plates. Top with grilled chicken. Season with additional pepper, if desired.
[Per serving: Calories 477, (41% Cff) Fat 22 g (3 g saturated), Protein 40 g, Carbohydrate 31g, Fiber 5g, Cholesterol 82mg, Iron 3mg, Sodium 627Mg, Calcium 73mg]
kitpath@earthlink. Net 9/98