leftover panzanella salad

Leftover Panzanella Salad
Adapted loosely from Cooking Light, July 2009; serves 4
This salad is the epitome of adaptation. Use whatever you have in your fridge as a substitute or addition to what's below. In most cases, you can't screw this one up! I do however, recommend use of 1/2 cup of basil, rather than my meager 1/4 cup. But no big deal if you don't have enough.

4 (6-oz) boneless, skinless chicken breast halves
2 t Emeril's essence or other spice combo
salt & pepper
2 cups (1-inch) cubed tomato
2 cups (1-inch) cubed ciabatta bread (~4 oz)
1 cup thinly sliced celery (~2 stalks)
1 cup thinly sliced carrot
1 cup thinly sliced sugar snap peas
1/2 cup fresh torn basil leaves (or other herb combo; I used 1/4 basil and 1/4 parsley since my basil plant was almost empty)
1/2 English cucumber, halved lengthwise and thinly sliced (~1 cup)
1 small red onion, thinly sliced
3 T red wine vinegar
juice from 1/2 of a lemon

Heat grill pan or outdoor grill over med-hi heat. Sprinkle chicken with salt, pepper, and spice blend, if using. If spice blend has salt, just add pepper. Spray or oil surface add chicken, cooking ~6 minutes on each side or until done. Remove from heat and chop into 1-inch cubes.

Place tomato in large bowl; sprinkle w/ 1/2 t salt and 1/4 t pepper and let stand for 5 minutes. Add all remaining ingredients, tossing well to combine.