Panzanella With Grilled Chicken

Ingredients

The chicken:

• ½ cup fresh lemon juice
• ¼ cup olive oil
• 4 cloves garlic, peeled and coarsely chopped
• 1 teaspoon freshly ground black pepper, plus more to taste
• 1 ½ pounds boneless, skinless chicken breasts
• Salt, to taste
• ½ cup fresh basil leaves, cut across into thin strips

The bread salad:

• 8 cups crustless bread cubes (1 inch) from good, firm, country-style bread
• About 1 1/4 cups water
• 9 large tomatoes, cored and cut into medium dice
• 1 large red onion, peeled and cut into small dice
• 4 large cloves garlic, peeled and minced
• 1 cup chopped Italian parsley
• 1 ½ tablespoons chopped fresh rosemary
• 3 tablespoons extra-virgin olive oil
• 1 ½ tablespoons red-wine vinegar
• 1 tablespoon salt
• Freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    559 calories; 22 grams fat; 3 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 54 grams carbohydrates; 7 grams dietary fiber; 13 grams sugars; 37 grams protein; 82 milligrams cholesterol; 1630 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Six servings

Preparation

1. To make the chicken, combine the lemon juice, olive oil, garlic and pepper in a large, shallow dish. Add the chicken and coat on both sides. Marinate in the refrigerator at least 2 hours.
2. To make the salad, toss the bread with just enough water to moisten it completely. Let stand for 10 minutes. Squeeze out the excess water and place in a bowl. Toss with the tomatoes, onion, garlic, parsley and rosemary. Mix in the olive oil, vinegar, salt and pepper. Store in the refrigerator for 1 hour.
3. Start a charcoal grill. Grill the chicken until just cooked through, about 3 to 4 minutes per side. Season with salt and pepper to taste. Slice the chicken on the diagonal into thin strips.
4. Divide the salad among 6 plates. Fan the chicken over the salad and garnish with the basil. Serve immediately.