Panzanella Salad w/Grilled Chicken
inspired by Winking Lizard

Servings - 4   Serving Size - 1/4th of recipe   Points Plus per serving - 9 Points+
Calories -  374.2,   Total Fat - 7.3g,   Carb. - 44.3g,   Protein - 33.6g,   Fiber - 4.7g

16 oz. boneless, skinless chicken breasts
6 - 8 red, ripe tomatoes, cut into 1" cubes
1 cup English cucumber, diced
1/2 cup red onion, diced
1 large bell pepper ( red, green, yellow or orange...I used an orange one), diced
8 large fresh basil leaves, chopped
1 TBS. extra virgin olive oil
3 TBS. red wine vinegar
salt and pepper, to taste
8 oz. GOOD crusty bread slices, such as French or Sourdough
 misto filled with olive oil ( to mist bread before grilling)  

1.  Season chicken breasts with salt and pepper, set aside.  
2.  In large bowl, combine the tomato cubes, cucumber, red onion, bell pepper,  basil leaves, 1 TBS. olive oil, red wine vinegar and salt and pepper.  Mix well.  Set aside to make a juice for the grilled bread.  
3.  Grill the chicken over med-high heat until it is done.  Cover with foil to keep warm.  Spray the bread slices with the olive oil from the misto and lightly salt.  Grill over med-high heat until it is cripsy and somewhat charred.  
4.  Cut the grilled bread into chunks and add to the tomato mixture, allowing bread to absorb some of the juice that has formed on the bottom of the bowl.  Portion out the tomato-bread mixture onto individual plates.  Slice the chicken breasts.  Top each plate with tomato-bread salad with approx.  4 oz. chicken.   Garnish with more chopped fresh basil, if desired.