Lemon Rosemary Chicken with Bread Salad

Reserve 1 tsp each grated lemon peel and chopped rosemary. Put remaining Marinade ingredients in a gallon-size ziptop bag and add chicken; seal bag and turn to coat chicken. Refrigerate 30 minutes, or overnight. Heat outdoor grill. Meanwhile, make Bread Salad: Combine tomatoes, onion and dressing in a medium bowl. Coat both sides of bread with garlic spray. Grill 2 minutes per side, or until lightly toasted. When cool enough to handle, cut bread in bite-size chunks. Put basil and bread on vegetables; set aside. Toss 10 minutes before serving. Remove chicken from bag; place on grill (discard bag with marinade), cover grill and cook, turning chicken once, 30 to 35 minutes until juices run clear when meat is pierced. Sprinkle with reserved lemon peel and rosemary. Serve with the salad.