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Grilled Chicken Panzanella Salad With Fresh Vegetables

A delightful and vibrant salad featuring juicy grilled chicken, crusty bread, and fresh vegetables, all tossed in a tangy vinaigrette.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main
Cuisine: American
Keyword: Easy
Servings: 4 servings

Equipment

  • Mixing Bowl
  • Grill or Grill Pan

Ingredients

Chicken Breasts

  • 1 pound Boneless, Skinless Chicken Breasts About 2 chicken breasts, marinated for flavor.

Marinade and Dressing

  • 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 Components

  • 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.

Seasonings

  • Salt and Pepper To taste.
  • 2 tablespoons Balsamic Vinegar For dressing, adds depth of flavor.

Instructions

  • 1. Prepare the marinade by combining olive oil, lemon juice, minced garlic, and chopped basil in a bowl. Whisk until blended.
  • 2. Add chicken breasts to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes.
  • 3. Prepare other ingredients: dice cucumber, halve cherry tomatoes, and slice red onion. Place in a large mixing bowl.
  • 4. Cut day-old bread into 1-inch cubes. Optionally toast in the oven at 350°F for 10 minutes.
  • 5. Preheat grill over medium-high heat. Remove chicken from marinade and discard marinade.
  • 6. Grill chicken for 6-7 minutes per side until cooked through. Let rest for 5 minutes before slicing.
  • 7. Add toasted bread cubes to the bowl with vegetables and toss gently.
  • 8. Whisk together balsamic vinegar, salt, and pepper in a small bowl. Drizzle over salad and toss to combine.
  • 9. Arrange sliced grilled chicken on top of the salad and serve immediately.

Notes

For variations, consider adding different seasonal vegetables, herbs, or proteins. Serve with roasted vegetables or a light soup.