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Panzanella Salad with Grilled Chicken

Panzanella Salad with Grilled Chicken

This recipe calls for a mix of rye and multigrain breads, but feel free to use up whatever crusty loaf you have on hand.
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Servings 4

Ingredients
  

For the Grilled Chicken

  • 3 boneless skinless chicken breasts (about 1 pound total)
  • 2 large lemons juiced
  • 4 cloves garlic smashed
  • Kosher salt to taste
  • Freshly ground black pepper to taste

Salad

  • 3 cups cubed crusty multigrain or sourdough bread
  • 3 cups cubed rye bread
  • 4 tablespoons extra-virgin olive oil divided
  • ⅓ cup red wine vinegar
  • 1 tablespoon lemon juice
  • 2 anchovies mashed to a paste
  • 2 cloves garlic pressed
  • ½ cup pitted Castelvetrano olives roughly chopped
  • ½ cup pitted oil-cured olives roughly chopped
  • ½ cup capers
  • Freshly ground black pepper to taste
  • 2 large heirloom tomatoes chopped
  • 4 seedless cucumbers chopped
  • 5 cups lightly packed arugula baby or regular, torn if large
  • 1 cup lightly packed torn basil leaves
  • ½ small red onion very thinly sliced
  • Kosher salt to taste
  • 4 ounces ricotta salata cheese crumbled

Instructions
 

  • For the Grilled Chicken: Combine chicken, lemon juice, and garlic in a bowl and marinate for 30
  • minutes at room temperature, or cover and refrigerate as long as overnight.
  • Heat an oiled grill or grill pan to medium-high. Drain any excess liquid from chicken and
  • discard garlic. Season chicken with salt and pepper.
  • Grill chicken until cooked through and lightly charred, 6 to 7 minutes per side.
  • Cut chicken into 1-inch-thick slices. Keep warm.
  • Prepare the salad: Heat oven to 350ºF. Toss bread cubes with 2 tablespoons oil and spread in a single layer on a large baking sheet (use two sheets if necessary).
  • Bake, tossing halfway through, until golden and crispy, about 15 minutes.
  • Meanwhile, whisk together vinegar, lemon juice, anchovies, garlic, and remaining 2 tablespoons
  • oil. Stir in olives and capers. Season with pepper.
  • Combine toasted bread, tomatoes, cucumbers, arugula, basil, and onion in a large serving bowl. Toss with dressing and season with salt and pepper.
  • Sprinkle with ricotta salata and top with sliced chicken.