Grilled Chicken and Bread Salad

Name: Grilled Chicken and Bread Salad
Prep time: 00:00:00
Cook time: 00:00:00
Ingredients: 3 cloves garlic; peeled1 pound boneless skinless chicken breast; tenders removed; "2":"u00bc"}" data-sheets-userformat="{"2":8705; "3":{"1":0}; "12":0; "16":12}">¼ cup cold water4 tablespoons red wine vinegar; divided2 teaspoons Italian Seasoning herb mix1 teaspoon salt; divided; "2":"u00bd"}" data-sheets-userformat="{"2":8705; "3":{"1":0}; "12":0; "16":12}">½ loaf hearty farm bread cut into thick slices; "2":"u00bc"}" data-sheets-userformat="{"2":8705; "3":{"1":0}; "12":0; "16":12}">¼ cup best quality extra-virgin olive oil plus more for oiling grill rack1 teaspoon Dijon mustard1 large slicing tomato; such as beefsteak; cut into 1-inch chunks; "2":"u00bd"}" data-sheets-userformat="{"2":8705; "3":{"1":0}; "12":0; "16":12}">½ small red onion; thinly sliced4 ounces Cabot Extra Sharp Cheddar or Cabot White Oak Cheddar; cut into cubes; "2":"u00bd"}" data-sheets-userformat="{"2":8705; "3":{"1":0}; "12":0; "16":12}">½ cup pitted calamata olives; "2":"u00bd"}" data-sheets-userformat="{"2":8705

– Makes 11 cups –

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Boneless Skinless Chicken breast is marinated in red wine vinegar and garlic dressing. Then it’s grilled along with hearty farm bread. The Grilled Chicken and Bread Salad all comes together for a twist on panzanella with juicy fresh tomatoes and chunks of Cabot Extra Sharp Cheddar.

Ingredients

3 cloves garlic, peeled
1 pound boneless skinless chicken breast, tenders removed
¼ cup cold water
4 tablespoons red wine vinegar, divided
2 teaspoons Italian Seasoning herb mix
1 teaspoon salt, divided
½ loaf hearty farm bread cut into thick slices
¼ cup best quality extra-virgin olive oil plus more for oiling grill rack
1 teaspoon Dijon mustard
1 large slicing tomato, such as beefsteak, cut into 1-inch chunks
½ small red onion, thinly sliced
4 ounces Cabot Extra Sharp Cheddar or Cabot White Oak Cheddar, cut into cubes
½ cup pitted calamata olives
½ cup chopped fresh basil

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Directions

PLACE garlic cloves in a large Ziploc bag, press air out and seal the bag. Smash garlic with the smooth side of a meat mallet. Open bag and add chicken breasts. Press air out of bag and reseal. Pound meat through the bag until the thickest part of the breast is level with the thinnest, about ¾ -inch thick. Open bag again and add tenders, ¼ cup water, 3 tablespoons vinegar, Italian herb mix and ½ teaspoon salt. Press out air and reseal bag and agitate until the chicken is coated in the herb garlic mixture. Refrigerate 30 minutes to 3 hours.

PREHEAT grill to medium-high heat. Soak a paper towel with oil. Remove chicken from marinade and discard marinade. Oil grill rack holding the paper towel with tongs. Grill chicken until no longer pink in the center, 4 to 5 minutes per side. Let rest about 5 minutes before cutting into chunks.

GRILL bread while chicken rests, turning often, until just starting to char in spots, 2 to 4 minutes per side. Cool slightly before cutting into cubes.

WHISK the remaining 1 tablespoon vinegar, the remaining ½ teaspoon salt, olive oil and mustard in a large mixing bowl. Add the chicken, the bread, tomato, onion, cheddar, olives and basil and toss to coat.

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Recipe courtesy of Katie Webster.