Grilled Chicken With Panzanella


2 chicken breasts

1 lemon, sliced

2 large ripe tomatoes, diced large

1 English cucumber, halved and sliced

1 small loaf crusty bread, such as ciabatta

1 package fresh basil, torn

¼ cup red wine vinegar

 ¾ cup extra virgin olive oil


Season the chicken liberally with salt and pepper. Grill until cooked through. Meanwhile, in a large bowl, combine vinegar, olive oil, salt and pepper. Add remaining Ingredients and stir to combine. Serve with roasted chicken.

Heather Sinyard