Why Make This Recipe
Grilled Chicken Panzanella Salad is a delicious and fresh dish that combines juicy grilled chicken with crispy vegetables and crunchy bread. It’s perfect for summer meals and gatherings. This salad not only tastes great but is also good for you! The mix of flavors from the marinated chicken, fresh veggies, and tangy dressing makes each bite enjoyable. Plus, it’s simple to prepare and can be made in about 30 minutes!
How to Make Grilled Chicken Panzanella Salad
Ingredients:
- 1 pound Boneless, Skinless Chicken Breasts (About 2 chicken 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.)
- 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.)
- Salt and Pepper (To taste.)
- 2 tablespoons Balsamic Vinegar (For dressing, adds depth of flavor.)
Directions:
- Make the marinade by mixing olive oil, lemon juice, minced garlic, and chopped basil in a bowl. Whisk until blended.
- Add chicken breasts to the marinade and coat them well. Cover and refrigerate for at least 30 minutes.
- Prepare the veggies: dice the cucumber, halve the cherry tomatoes, and slice the red onion. Put them in a large mixing bowl.
- Cut day-old bread into 1-inch cubes. If you want, toast them in the oven at 350°F for 10 minutes.
- Preheat your grill over medium-high heat. Take the chicken out of the marinade and throw away the marinade.
- Grill the chicken for 6-7 minutes on each side until it is cooked through. Let it rest for 5 minutes before slicing.
- Add the toasted bread cubes to the bowl with the vegetables and toss gently.
- Whisk together balsamic vinegar, salt, and pepper in a small bowl. Drizzle this over the salad and mix well.
- Place the sliced grilled chicken on top of the salad and serve immediately.
How to Serve Grilled Chicken Panzanella Salad
This salad is best served fresh. You can enjoy it on its own or as a side dish. It pairs well with a variety of meals and is perfect for picnics or gatherings. For an extra touch, you can sprinkle some additional fresh basil or Parmesan cheese on top before serving.
How to Store Grilled Chicken Panzanella Salad
If you have leftovers, store them in an airtight container in the fridge. It’s best to keep the bread and salad separate when storing to avoid sogginess. The salad will stay fresh for up to two days. When ready to eat, you can mix in more fresh dressing for added flavor.
Tips to Make Grilled Chicken Panzanella Salad
- If you don’t have day-old bread, you can use fresh bread. Just toast it lightly to give it some crunch.
- Marinate the chicken longer for a deeper flavor. You can marinate up to 2 hours.
- Feel free to add other veggies like bell peppers or avocado for more variety.
Variation
You can swap out grilled chicken for grilled shrimp or tofu to make this salad suitable for different dietary preferences. Also, try adding feta cheese or olives for an extra flavor kick.
FAQs
1. Can I make this salad ahead of time?
Yes, you can prepare the marinated chicken and cut the vegetables a few hours in advance. However, toss the salad together and add the dressing right before serving to keep it fresh.
2. What type of bread works best?
Crusty breads like ciabatta or sourdough work best because they hold their shape well when mixed with the salad.
3. Is this salad gluten-free?
To make a gluten-free version, use gluten-free bread and ensure the balsamic vinegar doesn’t contain additives with gluten.