Grilled chicken with Tuscan panzanella

Ingredients

For 1 serving

• Chicken breast140 g
• Bread60 g
• Tomatoes180 g
• Cucumber80 g
• Red onion30 g
• Basilto taste
• Red wine vinegar10 ml
• Extra virgin olive oil10 g
• Saltto taste

Contains: gluten, sulphites,

In season: June – September

Method

1. Cut the stale bread into chunks and soak it for 5 minutes in a bowl of cold water with the red wine vinegar, until soft; squeeze it out well with your hands and crumble it into a salad bowl.
2. Wash the tomatoes and cut them into chunks; peel the cucumber in stripes and slice it; peel the red onion and slice it very thinly.
3. Add the vegetables to the bread with the torn basil, dress with the oil and a pinch of salt, toss and leave for 10 minutes so the bread soaks up the juices.
4. Meanwhile heat a griddle pan over medium-high heat, salt the chicken breast and grill it for 5 minutes per side, until golden and white inside; let it rest for 2 minutes and cut it into strips.
5. Serve the chicken on top of the panzanella.