Grilled Panzanella with Chili Corn and Chicken
- 1 lb. chicken breast tenders
- juice of 1 lemon
- olive oil
- Kosher salt and ground pepper
- 1 pint cherry tomatoes
- 2 medium red onions
- 2 ears corn, husked
- 18 inch baguette, cut into 1/2 inch slices
- chili powder
- garlic powder
- 2 large fresh basil leaves, thinly sliced
- balsamic vinegar
- Parmesan cheese for shaving
Heat a grill to high. In a bowl, combine the chicken tenders with the lemon juice, 1 Tbl. of olive oil, 1/2 Tbl. salt and pepper, to taste. Toss to coat, then set aside.
Divide the tomatoes between 4 skewers. Once the tomatoes are on the skewers, spritz them with cooking spray, then set aside.
Trim the ends from each onion, then cut each crosswise into 2 thick slices. Drizzle with olive oil, then season with salt and pepper.
Cut each ear of corn into 2 pieces, then rub each piece with olive oil. Set the corn on a large plate, then arrange the bread slices around them. Drizzle the bread with olive oil, then sprinkle the corn and bread with chili powder and garlic powder.
To cook, place the onions on the grill, cover and cook for 4 minutes. Use a spatula to carefully turn the onions, then add the tomato skewers and corn. Grill until everything is lightly browned, turning as needed, about 4 more minutes.
Transfer the vegetables to a plate, then add the bread and chicken to the grill. Cook for about 4 minutes, turning after 2 minutes, or until the bread is nicely toasted and the chicken is cooked through.
To assemble the salads, cut the chicken into bite-size chunks. Divide the chicken and bread rounds between 4 large serving plates. Add a slice of grilled onion and a piece of corn to each. Alternatively, the kernels can be cut from the cobs and added.
Top each salad with 1 skewer of tomatoes. Drizzle everything with olive oil and balsamic vinegar, then shave a bit of Parmesan cheese over each and top with fresh basil. Makes 4 servings.