Chicken Panzanella Salad with Grilled Chicken

Chicken Panzanella Salad with Grilled Chicken ingredients

• 2 large (about 1.25 lbs to Boneless, skinless chicken breasts
• 1 tbsp Olive oil
• 0.5 tsp Dried oregano
• 0.5 tsp Garlic powder
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 8 oz, torn or cubed into 1 Ciabatta or rustic bread
• 2 tbsp Olive oil
• 0.25 tsp Garlic powder
• 0.25 tsp Dried Italian seasoning
• 0.25 tsp Salt
• 1 pint, halved Cherry tomatoes
• 1 , diced English cucumber
• 0.5 small, thinly sliced Red onion
• 0.25 cup, roughly torn Fresh basil leaves
• 2 tbsp, chopped Fresh parsley
• 3 tbsp Red wine vinegar
• 5 tbsp Olive oil
• 1 tsp Dijon mustard
• 1 clove, minced Garlic
• 0.5 tsp (optional, to balanc Sugar or honey
• 0.25 tsp Salt
• 0.25 tsp Black pepper

How to make Chicken Panzanella Salad with Grilled Chicken

1. Prepare the chicken for grilling: Pat the chicken breasts dry with paper towels. Drizzle with 1 tbsp olive oil and season evenly with 0.5 tsp dried oregano, 0.5 tsp garlic powder, 0.5 tsp salt, and 0.25 tsp black pepper. Set aside to marinate while you prepare other components.
2. To make the croutons: Preheat your oven to 375°F (190°C). On a large baking sheet, toss the 8 oz torn or cubed bread with 2 tbsp olive oil, 0.25 tsp garlic powder, 0.25 tsp Italian seasoning, and 0.25 tsp salt until the bread pieces are evenly coated.
3. Bake the croutons for 10-15 minutes, tossing them halfway through, until the bread pieces are golden brown and deliciously crispy. Remove from the oven and let them cool completely.
4. Grill the chicken: Heat a grill or grill pan over medium-high heat. Grill the seasoned chicken breasts for 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C) when checked with an instant-read thermometer. Transfer the chicken to a cutting board, tent loosely with foil, and let rest for 5 minutes.
5. Prepare the salad vegetables: While the chicken rests, in a large mixing bowl, combine the 1 pint halved cherry tomatoes, 1 diced English cucumber, 0.5 thinly sliced red onion, 0.25 cup torn fresh basil leaves, and 2 tbsp chopped fresh parsley.
6. Make the vinaigrette: In a small bowl or jar, whisk together 3 tbsp red wine vinegar, 5 tbsp olive oil, 1 tsp Dijon mustard, 1 minced garlic clove, 0.5 tsp sugar or honey (if using), 0.25 tsp salt, and 0.25 tsp black pepper until the mixture is well emulsified.
7. Assemble the salad: Slice the rested grilled chicken into bite-sized pieces or strips. Add the cooled croutons and sliced chicken to the large bowl with the prepared vegetables.
8. Dress and serve: Pour the vinaigrette over the salad mixture. Toss gently to combine all ingredients, ensuring the croutons absorb some of the flavorful dressing. Serve immediately.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.