Panzanella Salad w/Chicken
2 Tbsp We Olive Aged Balsamic
1 Clove Garlic Crushed w/press
¾ tsp salt
½ tsp black pepper
4 Tbsp We Olive Arbequina Extra Virgin Olive Oil
16 oz French Bread, cut into ¾ thick slices
2 medium red peppers, cut into quarters
1 med red onion, cut into ½ slices
1 lb. boneless, skinless Chicken Breast
2 lb. Plum or Roma Tomatoes, cut into 1″ chunks
¼ cup (loosely packed) small basil or 2 Tbsp chopped
Get Grill to medium heat. Prepare Vinaigrette by mixing balsamic, garlic, ½ tsp salt, ¼ tsp black pepper and 2 Tbsp Olive Oil. Whisk together, add in basil and set aside.
With remaining Olive Oil, brush bread and vegetables. Sprinkle remaining salt and pepper on the vegetables. Place bread and vegetables on grill along with chicken. Cook bread 3 minutes turning once. Cook vegetables 8 minutes or until lightly browned and soft. Cook chicken until it loses the pink throughout, turning once.
Cut bread, vegetables and chicken into ½” pieces. Pour dressing into a large bowl and then add your bread, vegetables and chicken. Toss to coat with dressing. Serve immediately.