Panzanella Salad with Grilled Chicken

Ingredients

• 3 boneless (skinless chicken breasts (about 1 pound total))
• 2 large lemons (juiced)
• 4 cloves garlic (smashed)
• Kosher salt (to taste)
• Freshly ground black pepper (to taste)
• 3 cups cubed crusty multigrain or sourdough bread
• 3 cups cubed rye bread
• 4 tablespoons extra-virgin olive oil (divided)
• ⅓ cup red wine vinegar
• 1 tablespoon lemon juice
• 2 anchovies (mashed to a paste)
• 2 cloves garlic (pressed)
• ½ cup pitted Castelvetrano olives (roughly chopped)
• ½ cup pitted oil-cured olives (roughly chopped)
• ½ cup capers
• 2 large heirloom tomatoes (chopped)
• 4 seedless cucumbers (chopped)
• 5 cups lightly packed arugula (baby or regular, torn if large)
• 1 cup lightly packed torn basil leaves
• ½ small red onion (very thinly sliced)
• 4 ounces ricotta salata cheese (crumbled)