Grilled sous-vide chicken with Panzanella salad

• Grilled chicken sous-vide – 1 pc.
• Baguette – 1 pc.
• Large cucumber – 1 pc.
• Red and yellow cherry tomatoes – 800 gr.
• Red onion – 1 pc.
• Garlic – 1 clove;
• Basil – 1 bunch;
• Olive oil – 120 ml.
• Red wine vinegar – 2 tbsp.
• Honey – 1 tsp.
• Salt and black pepper to taste.

“Grill” chicken sous vide from the packaging, grill it on each side until you get the desired crust, or heat it in a convenient way.
Cut the baguette into large cubes and mix with half the olive oil. Put the bread in a preheated pan and fry, stirring occasionally, over medium heat for about 10 minutes. The baguette should be covered with a crispy golden crust. Then cool.
Combine the remaining oil, vinegar, honey and spices for dressing. Cut the cucumber into large slices.
Cut the tomatoes in half, finely chop the onion, chop the garlic and chop the basil leaves coarsely. Mix vegetables, herbs and baguette, pour dressing and mix well.
Serve the chicken with the salad. Enjoy your meal!