Panzanella Salad with Chicken

INGREDIENTS
4 tbsps olive oil
2 tbsps red wine vinegar
2 tbsps chopped leaves
3/4 tsp salt
1/2 tsp coarsely ground black pepper
1 clove garlic, crushed with press
1/4 loaf (16-ounce) country-style bread, cut into 3/4-inch-thick slices
2 medium red peppers, each cut lengthwise into quarters
1 medium red onion, cut into 1/2-inch-thick slices
1 pound skinless, boneless chicken-breast halves
2 pounds plum tomatoes, cut into 1-inch chunks

DIRECTIONS
1. Prepare outdoor gas or charcoal grill for covered, direct grilling on medium.
  
2. Meanwhile, prepare vinaigrette: In large bowl, whisk together wine vinegar, garlic, 1/2 teaspoon salt, 1/4 teaspoon coarsely ground black pepper, and 2 tablespoons olive oil until blended; set aside.
  
3. In jelly-roll pan, brush bread slices, red peppers, and onion slices with remaining 2 tablespoons olive oil to lightly coat both sides; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon coarsely ground black pepper. With tongs, place bread slices, red peppers, onion slices, and chicken on hot grill grate. Cover grill and cook bread about 3 minutes or until lightly toasted, turning over once. Cook peppers and onion about 8 minutes or until lightly browned and tender, turning over once. Cook chicken about 12 minutes or until chicken loses its pink color throughout, turning over once. As bread, vegetables, and chicken are done, transfer to cutting board. Cut bread slices, chicken, peppers, and onions into 1/2-inch pieces.
  
4. Into vinaigrette in bowl, stir chopped tomatoes, basil, bread, peppers, onion, and chicken; toss to combine. Scoop into bowls to serve.