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
Scale
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.
