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] Notes: Serves 4. Time: 10 min Prep; 30 min marinade; 15 mins cook. *Recipe from "The 40 Percent Plan," by Peter Jaret in Health, October 1998. kitpath@earthlink.net 9/98 Recipe by: Health (Oct 1998) Posted to KitMailbox Digest by Pat Hanneman on Sep 20, 1998,