Grilled Chicken Panzanella
This classic recipe is great for a meal in a bowl, and works well warm or cold.
1 clove garlic
Salt and black pepper to taste
2 tbsp red wine vinegar
4 tbsp olive oil
2 red bell peppers
1/4 loaf country bread
1 red onion
2 pounds plum tomatoes
2 tbsp chopped basil leaves
1 pound boneless skinless chicken breasts
Preheat grill to medium.
In a large stainless steel bowl, combine garlic, vinegar, 1/4 tsp black pepper, 1/2 tsp salt, and 2 tbsp olive oil with a whisk.
Place bread slices, red peppers, and onions in a jelly roll pan and brush with remaining olive oil; season with a pinch each of salt and black pepper.
Use tongs to place bread, peppers, and onions on the grill along with chicken.
Cover and cook over indirect heat for 2 minutes, then turn bread and cover again, letting bread cook for 1 minute more.
Remove bread and turn peppers and onion; let cook for 6 minutes more.
Remove peppers and onion and turn chicken; let cook for 6 minutes more.
Cut everything into half inch pieces.
Combine chicken, onion, peppers, and bread in a bowl with tomatoes, basil, and vinaigrette; toss to mix well.