-
1
Place chicken in large bowl.
-
2
In small bowl, whisk together lemon juice and olive oil.
-
3
Stir in 1/2 teaspoon salt and 1/4 teaspoon cracked pepper.
-
4
Pour mixture over chicken; cover and refrigerate 30 minutes.
-
5
Spread bread cubes on two baking pans and toast in 400 F oven about 8 minutes.
-
6
Set aside to cool.
-
7
In large bowl, place red onion, cucumber, tomatoes, olive, cannelloni beans and provolone cheese.
-
8
Heat large grill pan over high heat.
-
9
Remove chicken from marinade; discard marinade.
-
10
Sprinkle chicken with remaining 1 teaspoon salt and 1/4 teaspoon pepper.
-
11
Place chicken on hot grill pan, lower heat to medium high and cook about 8-9 minutes.
-
12
Turn chicken and cook about 10-12 more minutes or until thermometer reaches 165F Remove chicken to cutting board; cover with foil.
-
13
To bowl of vegetables, add bread cubes; stir to mix well.
-
14
Reheat dressing over high heat about 1 minute; pour over bread mixture and toss to coat.
-
15
Sprinkle with torn basil leaves; toss again and arrange on serving platter.
-
16
Sprinkle with toasted pine nuts.
-
17
Slice chicken crosswise into 1/2-inch slices and arrange over salad.
-
18
Spoon Basil Aioli over top of chicken and garnish platter with basil sprigs and lemon slices.
-
19
Hot Dressing:.
-
20
In small saucepan, heat olive oil over medium high heat.
-
21
Add minced garlic and cook about 2 minutes to soften.
-
22
Lower heat to medium and whisk in red wine vinegar; freshly squeezed lemon juice; Dijon mustard; lemon zest; salt; and cracked black pepper.
-
23
Turn off heat and set aside.
-
24
Basil Aioli:
-
25
In bowl of food processor or blender, place mayonnaise; chopped fresh basil leaves; fresh lemon zest; freshly squeezed lemon juice; and salt.
-
26
Pulse or blend to mix well and finely chop basil; remove to small bowl, cover and refrigerate.
