Sourdough Panzanella with Grilled Chicken
- 1/2 cup olive oil more for the grill
- 4 3/4 inch thick slices
- 1 1/2 teaspoon fresh oregano chopped
- 1 teaspoon
smoked sweet paprika
- Black pepper to taste
- 1 pound boneless and
skinless chicken breasts
- 3 Tablespoons red wine vinegar
- 1 anchovy
- 2 garlic cloves
- 4 medium tomatoes diced
- 1 medium
cucumber peeled seeded and diced
- 1 small red onion diced
- 1/4 cup
chopped of each basil, parsley, cilantro and mint
- Prepare grill for medium heat. Brush both sides of the grate
with oil. Grill bread until grill marks and transfer to a cutting board
and cut 3/4 inch cubes.
- In a bowl mix oregano, paprika,
and black pepper. Sprinkle evenly over chicken. Grill until cooked and
cut into 3/4 inch cubes.
- In another bowl whisk 6
Tablespoons olive oil, vinegar, and press the anchovy through garlic
press do the same to the garlic cloves, add bread, chicken, tomatoes,
cucumber, bread, onion and herbs toss well season with pepper.
This chicken recipe and photograph is courtesy of Patrick S Lumpkin,
thanks so much!