Quick Panzanella with Chicken

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 1 cup celery thinly sliced (2 stalks)
• 4 ounces ciabatta bread diced
• 0.5 cup basil leaves fresh
• 2 tablespoons olive oil extra-virgin
• 1 small onion red thinly sliced
• 2 tablespoons red wine vinegar 
• 0.8 teaspoon salt divided
• 24 ounce chicken breast halves boneless skinless
• 2 cups tomatoes cubed (1-inch)

Equipment

• bowl
• frying pan
• grill pan

Directions

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