2free-range chicken breasts, grilled (or add a rub - see blog)
small bunch of basil
Instructions
Cut the bread into bite-size pieces and griddle or bake in a hot oven until charred and golden.
Grill the chicken and when cool enough to touch, cut into bite size chunks.
Whisk the red wine vinegar with olive oil and crushed garlic. Season with salt and pepper.Mix the chopped tomatoes with basil and grilled chicken pieces.Pour over the dressing and gently toss together.Add the chunks of bread and allow it to soak up the juices.Serve.