Grilled Chicken Panzanella

Ingredients

• 1 baguette, halved lengthwise
• 16 ounces boneless, skinless, chicken breast
• 10 tablespoons olive oil, divided
• Kosher salt and freshly ground black pepper
• 2 pounds tomatoes, cored, cut into 1 1/2-inch cubes
• 1 English cucumber, halved, cut into 1/2-inch half moons
• 1/2 small red onion, sliced thin
• 1/2 cup pitted kalamata olives, halved
• 3/4 cup basil leaves, roughly torn
• 3 tablespoons red wine vinegar
• 2 tablespoons balsamic vinegar

Directions

1. Warm the grill to moderate heat. Set the baguette on the grates with the cut sides facing down, and cook until the surface is lightly crisped and golden. Move it to a cutting board to cool, then slice it into 1 1/2-inch pieces and set it aside.
2. Coat the chicken with 1 tablespoon oil, then add salt and pepper. Grill it on both sides, cooking until it is just done and reaches 160 degrees F. Put the chicken on a cutting board, rest it for 10 minutes, and cut it into 1 1/2-inch cubes.
3. In a large bowl, combine the tomatoes, cucumbers, onion, olives, basil, grilled bread and chicken. In a medium bowl, whisk together the reserved 9 tablespoons oil with the red wine vinegar, balsamic vinegar, 1 teaspoon salt and 1/4 teaspoon pepper until the dressing comes together.
4. Drizzle the dressing over the salad and toss well so everything gets nicely moistened. Leave the salad to stand for 15 minutes, then adjust the seasoning to taste and serve.