Ingredients:

  • 2 lbs boneless skinless chicken breasts
  • 3 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 8 oz sourdough bread, cubed into 1-inch pieces
  • 2 cups cherry tomatoes, halved
  • 1 English cucumber, diced
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup fresh basil leaves, torn
  • 3 tbsp olive oil
  • 1/3 cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 clove garlic, pressed
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Whisk together the marinade ingredients (olive oil, minced garlic, oregano, salt, and pepper) in a bowl. Coat the chicken breasts thoroughly and let them marinate for 10 minutes.
  2. While the chicken marinates, chop the cherry tomatoes, cucumber, and red onion, and tear the fresh basil leaves.
  3. Preheat your grill or cast-iron grill pan to medium-high heat.
  4. Grill chicken breasts for 6–8 minutes per side until a deep mahogany char forms and the internal temperature reaches 165°F (74°C).
  5. In the final 5 minutes of grilling, toss the oiled sourdough cubes onto the grill or a hot pan until the edges are golden brown.
  6. In a large mixing bowl, combine the toasted bread, cherry tomatoes, cucumber, and red onion.
  7. Whisk together the vinaigrette ingredients (extra virgin olive oil, red wine vinegar, pressed garlic, Dijon mustard, salt, and pepper) and pour over the salad mixture.
  8. Toss the salad gently and let it sit for 5 minutes to allow the bread to absorb the flavors.
  9. Slice the rested grilled chicken and place it atop the panzanella salad.