Panzanella Salad with Grilled Chicken

For the Chicken

14 Pieces of Chicken Cutlets

½ Cup Extra Virgin Olive Oil

½ Balsamic Vinegar

½ tsp. Salt

½ tsp. Pepper

10 Basil Leaves – Chopped

 

For the Salad

1.5 Lbs Cherry Tomatoes – Cut in quarters

¼ Red Onion Sliced Thin

½ Cup Olive Oil

Salt

Pepper

 

Croutons

2 Cups Bread – Cut into ¼ inch Cubes

2 Tbsp. Olive Oil

10 Basil Leaves – Chopped

 

Heat up the ½ cup of olive oil and add the garlic.  Cook on very low flame until the garlic is cooked through.  Remove the garlic, mash with a fork and add it back to the olive oil and cool.

Heat up your grill. Lightly coat the chicken cutlets with olive oil.  son on both sides with salt and pepper. Cook the chicken for about 3 minutes on each side until cooked through.

In a bowl mix the oil and garlic, balsamic, salt, pepper and basil.  Once the chicken is cooked, put it in a pan and pour the olive oil mixture over it.  Set aside.

In a bowl put the tomatoes, red onions and basil.  Toss with olive oil, salt, pepper and basil.

In a frying pan, heat 2 tbsp. olive oil.  Add the croutons.  Cook on all sides (turning often) until they are nice and crispy.

Now it’s time to assemble.  Put the chicken on a platter.  Add the croutons to the tomato salad and toss.  Quick note, you can make the croutons and salad ahead of time but do not mix until serving.  The croutons will get soggy.  Put the salad on top of the chicken and serve.

 

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