Quick Panzanella With Chicken

• 4 (6-ounce) skinless, boneless chicken breast halves
• 3/4 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• Cooking spray
• 2 cups (1-inch) cubed tomato
• 2 cups diced ciabatta bread (about 4 ounces)
• 1 cup thinly sliced celery (2 stalks)
• 1/2 cup fresh basil leaves, torn
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 small red onion, thinly sliced
• 1/2 English cucumber, halved lengthwise and thinly sliced (about 1 cup)

1. Heat a grill pan over medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat pan with cooking spray. Add chicken to pan; cook 6 minutes on each side or until done. Remove from heat, and chop.
2. Place tomato in a large bowl; sprinkle with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper. Let stand for 5 minutes. Add chicken, bread, and the remaining ingredients to tomato mixture, tossing well to combine. Serve immediately.

skinless, salt, freshly ground black pepper, cooking spray, tomato, bread, celery, fresh basil, extravirgin olive oil, red wine vinegar, red onion, cucumber

Taken from www.myrecipes.com/recipe/quick-panzanella-with-chicken (may not work)