Grilled Chicken Greek Panzanella Salad

Ingredients

• 2 chicken breasts (boneless, skinless)
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/4 tsp pepper
• 1 tsp olive oil
• 1 slice sourdough or ciabatta (diced)
• 1 cup cucumbers (diced)
• 1 cup grape tomatoes (halved)
• 1/4 cup red onions (thinly sliced)
• 1/2 cup Kalamata olives (pitted and halved)
• 1/2 cup Feta cheese (cubed)
• 3 large lettuce leaves (torn into bite-size pieces)
• 1/4 cup basil leaves (thinly sliced)
• 1 tsp apple cider vinegar
• 1/2 tsp whole grain mustard
• 1 tsp maple syrup
• 1/3 cup olive oil
• 1/4 tsp salt
• 1/8 tsp pepper

Instructions

1. 1

   Preheat your grill to medium-high heat and lightly oil the grates.

2. 2

   In a small bowl combine all spices for grilled chicken. Brush chicken with olive oil and generously rub it with a mix of spices.

3. 3

   Place the chicken on the grill and cook untouched for 4-5 minutes until you have visible grill marks on the bottom. Flip the chicken and continue cooking for 5-7 minutes or until the instant meat thermometer reads 165 F. Remove the chicken from the grill, let it rest for at least 5-10 minutes, and then slice it into ½ inch pieces.

4. 4

   Meanwhile, heat 1 teaspoon of olive oil in a medium skillet and over medium heat. Add bread and stir to coat in oil. Toast until slightly browned on sides, about 4-5 minutes. Remove from the heat and set aside.

5. 5

   In a large bowl combine the resmaing Panzanella ingredients, croutons, and grilled chicken.

6. 6

   In a small bowl, whisk together all vinaigrette ingredients and drizzle over Pthe Panzanella.

7. 7

   Serve immediately!