If you’re craving a salad that bursts with flavor, texture, and a beautiful array of fresh colors, you’re going to love this Grilled Chicken Panzanella Salad With Fresh Vegetables Recipe. It’s a vibrant farm-to-table delight where smoky grilled chicken meets crispy, tangy bread cubes and sun-ripened veggies, all brought together by a zesty balsamic dressing. Whether you’re looking for a satisfying weeknight dinner or a wonderful dish to impress your guests, this recipe hits every mark with its balance of juicy protein, refreshing crunch, and rustic charm.
Ingredients You’ll Need
What’s fantastic about the Grilled Chicken Panzanella Salad With Fresh Vegetables Recipe is that it relies on simple, wholesome ingredients, each playing a vital role in building layers of flavor and texture. Every element, from the fragrant basil to the juicy tomatoes, helps create a salad that’s as satisfying as it is colorful.
- Boneless, Skinless Chicken Breasts: Perfect for marinating and grilling, these provide the hearty protein base of the salad.
- Extra Virgin Olive Oil: Used both in the marinade and the dressing, it adds richness and helps meld the flavors.
- Lemon Juice: Freshly squeezed, it lifts the dish with a bright, citrusy zing that balances the richness.
- Garlic, minced: Infuses the marinade with a savory depth that pairs beautifully with the grilled chicken.
- Fresh Basil, chopped: Adds a fragrant herbal note that refreshes every bite.
- Day-Old Crusty Bread, cubed: Using ciabatta or sourdough gives a satisfying crunch and soaking quality that’s essential in panzanella.
- Cucumber, diced: Brings a cool, crisp texture that complements the other vegetables perfectly.
- Cherry Tomatoes, halved: Their juicy sweetness adds pops of color and flavor contrast.
- Red Onion, thinly sliced: Offers a subtle sharpness that brightens the overall profile.
- Salt and Pepper: Simple seasonings that enhance and balance every ingredient.
- Balsamic Vinegar: Adds a deep, tangy sweetness that ties the salad together beautifully.
How to Make Grilled Chicken Panzanella Salad With Fresh Vegetables Recipe
Step 1: Prepare the Flavorful Marinade
Start by whisking together the extra virgin olive oil, freshly squeezed lemon juice, minced garlic, and chopped basil in a bowl. This marinade isn’t just about seasoning the chicken; it infuses it with a fragrant, citrus-herbal punch that makes every bite exciting.
Step 2: Marinate the Chicken
Place the chicken breasts into the marinade, making sure they’re fully coated for maximum flavor absorption. Cover and pop it into the fridge for at least 30 minutes—this step lets the chicken soak up all those amazing notes.
Step 3: Prep the Fresh Vegetables
While your chicken marinates, get chopping! Dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion. Toss all these fresh components into a large bowl—they’ll add crunch, sweetness, and a little kick.
Step 4: Cube and Toast the Bread
Grab your day-old crusty bread—it’s perfect for Panzanella because it’s just firm enough to hold shape but ready to soak up dressing. Cut into roughly 1-inch cubes, then optionally toast them at 350°F for about 10 minutes to add a golden crunch that stands up beautifully to the salad dressing.
Step 5: Grill the Chicken to Perfection
Preheat your grill to medium-high heat. Remove the chicken from the marinade (discard the marinade) and grill each side for 6 to 7 minutes, or until the chicken is cooked through and has those beautiful grill marks. Rest the chicken for 5 minutes before slicing—it keeps it juicy!
Step 6: Assemble the Salad Base
Add the toasted bread cubes to the bowl full of vegetables and toss gently to mix everything together. This is where your salad starts to come alive—each piece of bread soaks up just enough dressing while still retaining that lovely texture.
Step 7: Dress and Finish
Whisk together balsamic vinegar, salt, and pepper to create a simple but flavorful dressing. Drizzle it all over your salad, tossing carefully so every bite has a hint of sweet tanginess.
Step 8: Add the Grilled Chicken
Top your Panzanella with thin slices of that perfectly grilled chicken. The combination of smoky meat and fresh vegetables brings this salad to life in the most delicious way. Serve immediately and savor every vibrant bite!
How to Serve Grilled Chicken Panzanella Salad With Fresh Vegetables Recipe
Garnishes
Sprinkle fresh basil leaves or even some torn mint for an herbal burst that brightens the plates. A light drizzle of extra virgin olive oil or a quick crack of fresh black pepper right before serving can elevate the salad’s flavor even more.
Side Dishes
This salad stands beautifully on its own but also pairs wonderfully with light sides like grilled asparagus, roasted sweet potatoes, or a chilled glass of crisp white wine. For a fully Mediterranean vibe, accompany it with olives and a slice of crusty bread with hummus.
Creative Ways to Present
Serve your Grilled Chicken Panzanella Salad With Fresh Vegetables Recipe in a large, rustic wooden bowl to emphasize the farm-fresh vibe. For a more elegant touch, arrange the salad components on individual plates, layering the grilled chicken slices artfully on top, and finishing with a final drizzle of dressing and fresh herbs.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the salad and grilled chicken separately in airtight containers in the refrigerator. This keeps the bread from becoming soggy and the chicken juicy and ready to enjoy the next day.
Freezing
While freezing is not recommended for the fresh vegetable components or bread, you can freeze the grilled chicken separately for up to three months. Thaw it gently in the fridge before reheating or tossing into salads.
Reheating
To reheat leftover grilled chicken, warm it gently on the stovetop or in the oven to preserve juiciness. Avoid microwaving for too long as it can dry out. Serve over fresh or leftover salad components for a quick and tasty meal.
FAQs
Can I use a different type of bread for this salad?
Absolutely! While ciabatta or sourdough work best for their sturdy texture, you can experiment with other crusty breads you have on hand. Just make sure the bread is day-old or toasted to hold up well in the salad.
How long should I marinate the chicken for the best flavor?
A minimum of 30 minutes is ideal to let the flavors penetrate, but if you have extra time, marinate for up to 4 hours in the fridge for an even richer taste.
Can I make this salad vegetarian?
Yes! Simply omit the grilled chicken and consider adding grilled tofu or chickpeas for protein. The combination of fresh veggies and toasted bread still makes for a delicious and hearty salad.
What’s the best way to keep the salad from getting soggy?
The key is to keep the bread cubes separate until just before serving, and to use day-old or toasted bread that can absorb the dressing without turning mushy too quickly.
Can I prepare the dressing in advance?
Definitely. The balsamic dressing can be whisked together and stored in the refrigerator for up to a week. Just give it a shake or stir before drizzling over your salad.
Final Thoughts
There is something truly comforting and satisfying about the Grilled Chicken Panzanella Salad With Fresh Vegetables Recipe—it’s a celebration of fresh ingredients and simple techniques that come together to create a dish full of life and flavor. I encourage you to try this recipe soon; it’s not only a fantastic way to enjoy grilled chicken but also a vibrant reminder that salads can be hearty, wholesome meals that leave you feeling nourished and delighted. Happy cooking!
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Grilled Chicken Panzanella Salad With Fresh Vegetables Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: Italian
Description
A vibrant and hearty Grilled Chicken Panzanella Salad featuring marinated grilled chicken breasts, fresh vegetables, and toasted crusty bread, all tossed in a flavorful balsamic dressing. Perfect for a light and satisfying meal that blends smoky grilled flavors with crisp, fresh ingredients.
Ingredients
Marinade and Chicken
- 1 pound Boneless, Skinless Chicken Breasts (about 2 breasts, marinated for flavor)
- 3 tablespoons Extra Virgin Olive Oil (for marinating and dressing)
- 2 tablespoons Lemon Juice (juice of one medium lemon)
- 2 cloves Garlic, minced (for flavoring the marinade)
- 0.5 cup Fresh Basil, chopped (adds freshness to the salad)
Salad
- 4 cups Day-Old Crusty Bread, cubed (use ciabatta or sourdough for best texture)
- 1 medium Cucumber, diced (adds a refreshing crunch)
- 1 cup Cherry Tomatoes, halved (provides sweetness and color)
- 0.25 small Red Onion, thinly sliced (adds sharpness to the salad)
Dressing
- 2 tablespoons Balsamic Vinegar (for dressing, adds depth of flavor)
- Salt and Pepper (to taste)
Instructions
- Prepare the marinade: Combine olive oil, lemon juice, minced garlic, and chopped basil in a bowl. Whisk until well blended to create a flavorful marinade.
- Marinate the chicken: Place chicken breasts into the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes to absorb flavors.
- Prepare the vegetables: Dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion. Put all these fresh vegetables into a large mixing bowl.
- Toast the bread cubes: Cut the day-old crusty bread into 1-inch cubes. Optionally, toast them in the oven at 350°F (175°C) for 10 minutes to add crunch and enhance texture.
- Preheat the grill: Heat your grill to medium-high temperature. Once ready, remove chicken from the marinade, discarding any leftover marinade.
- Grill the chicken: Place the chicken breasts on the grill and cook for about 6-7 minutes per side, until thoroughly cooked and internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before slicing to retain juices.
- Toss the salad base: Add the toasted bread cubes to the bowl with the prepared vegetables. Toss gently to combine the crunchy bread with fresh produce.
- Make and add dressing: In a small bowl, whisk together balsamic vinegar, salt, and pepper. Drizzle this dressing over the salad and toss to evenly coat all ingredients.
- Serve: Arrange the sliced grilled chicken on top of the dressed salad and serve immediately for a delicious, balanced meal.
Notes
- Marinate chicken for at least 30 minutes to enhance flavor, but up to 2 hours for best results.
- To add more crunch, consider adding toasted pine nuts or walnuts.
- Use day-old bread for the best texture; fresh bread may become too soggy in the salad.
- Grilled chicken can be substituted with grilled tofu for a vegetarian option.
- For a spicier kick, add some red pepper flakes to the marinade or dressing.
