Chicken, Grilled with Tomato and Bread Salad (Panzanella) (Boom)

Ready in 1h

Delicious and easy. Adapted from Gourmet Magazine, August 1995.


For salad
1/2 lb crusty peasant-style bread; (torn into bite-sized pieces, approximately 6 cups)
3 large vine-ripened tomatoes
3/4 cup finely chopped celery ribs and leaves
1/3 cup brine-cured black olives; halved and pitted (e.g. Gaeta or Nicoise)
1/4 cup red onion; finely chopped
2 Tbsp capers; drained
2-3 Tbsp red wine vinegar
2 cloves garlic; (minced and mashed to a paste with 1/2 tsp salt)
1/3 cup extra virgin olive oil
For Chicken
3 whole skinless boneless chicken breasts; (halved; about 2 lbs total)
olive oil; for brushing chicken
For garnish
1 cup fresh basil leaves; torn into pieces

Original recipe makes 6 Servings



Make Salad:

Preheat broiler.

On a large baking sheet spread bread in one layer and toast under broiler about 4 inches from heat until pale golden, about 3 minutes on each side. Cool bread. Bread may be toasted 2 days ahead and kept in a sealable bag at room temperature.

In a bowl toss together bread, tomatoes, chopped celery, olives, onion, and capers. In a blender or small food processor blend together vinegar, garlic paste, olive oil, and salt and pepper to taste until smooth and drizzle over salad. Toss salad well and let stand at room temperature while grilling chicken.

Grill Chicken:

Prepare grill.

Brush chicken with vegetable oil and season with salt and pepper. Grill chicken on a rack set 5 to 6 inches over glowing coals 4 to 5 minutes on each side, or until just cooked through. (Alternatively, chicken may be grilled in 2 batches in a hot well-seasoned ridged grill pan over moderately high heat.) Transfer chicken to a cutting board and cool.

Stir basil into salad. Slice chicken on the diagonal and serve with salad. Garnish each serving with whole celery leaves.

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