Herbed Panzanella Salad

Juicy peaches add just the right amount of sweetness to this garden-fresh toss studded with toasty sourdough.

Ingredients

• 1 lb. thin-sliced boneless skinless chicken breasts
• ⅓ cup olive oil
• 3 Tbs. red wine vinegar
• ½ tsp. garlic powder
• 3 lbs. tomatoes, cut into ¾” pieces
• 2 cucumbers, cut into ½” pieces
• 3 peaches, cut into ½” pieces
• 1 red onion, thinly sliced
• 6 cups cubed, day-old sourdough bread, toasted
• ¼ cup thinly sliced fresh mint
• ¼ cup thinly sliced fresh basil + additional leaves for garnish

Instructions

1. Toss chicken slices with ¼ tsp. salt and ⅛ tsp. pepper. Coat 12″ nonstick skillet with cooking spray; heat over medium-high heat. Add chicken smooth sides down. Cook until browned, 5 min.; flip. Cover; reduce heat to medium-low. Cook until no longer pink in centers, 10–12 min. Cool.
2. In large bowl, whisk together oil, vinegar, garlic powder, ¼ tsp. salt and ¼ tsp. pepper.
3. Add tomatoes, cucumbers, peaches and red onion; toss. Add bread, chicken, sliced mint and sliced basil; toss until combined. If desired, garnish with fresh basil leaves.