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