Panzanella With Grilled Chicken

• 1/2 cup fresh lemon juice
• 1/4 cup olive oil
• 4 cloves garlic, peeled and coarsely chopped
• 1 teaspoon freshly ground black pepper, plus more to taste
• 1 1/2 pounds boneless, skinless chicken breasts
• Salt, to taste
• 1/2 cup fresh basil leaves, cut across into thin strips
• 8 cups crustless bread cubes (1 inch) from good, firm, country-style bread
• About 1 1/4 cups water
• 9 large tomatoes, cored and cut into medium dice
• 1 large red onion, peeled and cut into small dice
• 4 large cloves garlic, peeled and minced
• 1 cup chopped Italian parsley
• 1 1/2 tablespoons chopped fresh rosemary
• 3 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons red-wine vinegar
• 1 tablespoon salt
• Freshly ground black pepper to taste

1. To make the chicken, combine the lemon juice, olive oil, garlic and pepper in a large, shallow dish.
2. Add the chicken and coat on both sides.
3. Marinate in the refrigerator at least 2 hours.
4. To make the salad, toss the bread with just enough water to moisten it completely.
5. Let stand for 10 minutes.
6. Squeeze out the excess water and place in a bowl.
7. Toss with the tomatoes, onion, garlic, parsley and rosemary.
8. Mix in the olive oil, vinegar, salt and pepper.
9. Store in the refrigerator for 1 hour.
10. Start a charcoal grill.
11. Grill the chicken until just cooked through, about 3 to 4 minutes per side.
12. Season with salt and pepper to taste.
13. Slice the chicken on the diagonal into thin strips.
14. Divide the salad among 6 plates.
15. Fan the chicken over the salad and garnish with the basil.
16. Serve immediately.

lemon juice, olive oil, garlic, freshly ground black pepper, chicken breasts, salt, fresh basil, bread, water, tomatoes, red onion, garlic, italian parsley, rosemary, extravirgin olive oil, redwine vinegar, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/7884 (may not work)