||Preheat the grill to medium-high; lightly coat the grate with cooking oil. Whisk the oil with the vinegar, salt and garlic. Reserve 1/4 cup and set aside.
||Brush some of the remaining dressing over both sides of each slice of bread. Toss the remaining with the chicken breasts.
||Place the chicken and bread on the grill and immediately reduce the heat to medium. Cook the chicken for 5 to 7 minutes per side or until cooked through. Grill the bread for 3 minutes per side or until well-marked and toasted. Cool completely.
||Chop the chicken and bread into bite-sized pieces. Toss with the tomatoes, basil, yellow pepper, onion, cucumber, olives and the reserved dressing. Let stand 10 minutes before serving.
TIP: Panzanella is a great way to use up leftover bread. Use a good quality olive oil for the best flavor.