Recipe for Panzanella with Pan-grilled Chicken (Tuscan Bread Salad)

This is the best time of year for making Tuscan Bread Salad, the season of heirloom tomatoes and fresh basil. For this recipe, I use Declan Ryan’s sourdough bread from the Arbutus bakery.

Pangrill the chicken breast and add to the salad to make an easy and delicious lunch or supper dish.

Serves 8

3-4 organic chicken breasts (weight 450g/1lb approx)

1 sprig of rosemary

Sea salt and freshly ground pepper

450g (1lb) crusty sourdough country bread, cut into 1 inch (2.5cm) cubes

2-3 cloves garlic, thinly sliced

125ml (4fl.oz) extra virgin olive oil

8 ripe tomatoes

1 red onion, roughly chopped

75g (3oz) black olives (weigh stoned)

1 bunch whole basil leaves, torn into ½ inch (1cm) pieces - about 24

2 tbsp Balsamic vinegar

1 tbsp white wine vinegar

125ml (4fl oz) extra virgin olive oil

Salt and freshly ground pepper

Coat each side of the chicken breasts with olive oil and sprinkle with chopped rosemary. Season with sea salt and freshly ground pepper. Cover and refrigerate until needed. Preheat the oven to 180C/350f/gas 4.

Put the garlic and olive oil in a large bowl. Add the croutons of bread all at once and toss to coat evenly. Spread the bread on a baking sheet in the preheated oven and bake until golden - 5-6 minutes.

Return the croutons to the bowl, add the onion, olives and basil leaves. Chop the tomato into 1 inch (2.5cm) pieces and add to the salad with all the juices.

Heat a pan grill over a medium heat. Cook the chicken breasts on both sides until the chicken is firm to the touch. Remove to a clean plate and let rest.

Cut the chicken into strips ½ inch (1cm) x 1 inch (2.5cm) and add to the salad. Whisk the vinegar, olive oil, salt and pepper together, toss to coat the salad. Taste and adjust the seasoning.

Serve as soon as possible.