Grilled Marinated Chicken With Tomato Bread Salad Panzanella

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Copied from the june 2, 2003 issue of ny magazine (

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Steps

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Vinaigrette: mix all the ingredients together in a bowl , and season with salt and freshly ground pepper to taste.

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Chicken: set aside 1 / 2 cup of the vinaigrette.

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Put the chicken pieces in a bowl , and add enough of the remaining vinaigrette to cover , or place the chicken in a plastic bag with the vinaigrette.

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Allow to marinate for 2 to 3 hours in refrigerator.

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Bring to room temperature before grilling over medium coals.

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Sear on all sides , then move to a cooler spot on the grill to avoid flare-ups.

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Tomato-bread salad : cut the tomatoes into 1-inch chunks , and season with salt , pepper and a pinch of sugar.

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Let the mixture sit for 10 minutes , then add the onions and bocconcini , basil and cubed bread to a bowl.

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Add 1 / 3 cup vinaigrette , toss together , and allow salad to sit for 20 minutes , adding more vinaigrette if necessary.

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Ingredients

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red wine vinegar, extra virgin olive oil, shallot, garlic, dried oregano, dried thyme, parmigiano-reggiano cheese, salt & freshly ground black pepper, chicken, beefsteak tomatoes, sugar, red onion, bocconcini, basil leaves, peasant bread, vinaigrette