why make this recipe
Grilled Chicken Panzanella Salad is a wonderful dish filled with bright flavors and fresh ingredients. This recipe is perfect for summer cookouts or any day you want a light and healthy meal. The grilled chicken adds protein, while the vibrant vegetables and crusty bread make it satisfying. It’s also easy to prepare and can be made ahead of time, which is great for busy days.
how to make Grilled Chicken Panzanella Salad With Fresh Vegetables
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:
- Prepare the marinade by combining olive oil, lemon juice, minced garlic, and chopped basil in a bowl. Whisk until blended.
- Add chicken breasts to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes.
- Prepare other ingredients: dice cucumber, halve cherry tomatoes, and slice red onion. Place in a large mixing bowl.
- Cut day-old bread into 1-inch cubes. Optionally toast in the oven at 350°F for 10 minutes.
- Preheat grill over medium-high heat. Remove chicken from marinade and discard marinade.
- Grill chicken for 6-7 minutes per side until cooked through. Let rest for 5 minutes before slicing.
- Add toasted bread cubes to the bowl with vegetables and toss gently.
- Whisk together balsamic vinegar, salt, and pepper in a small bowl. Drizzle over salad and toss to combine.
- Arrange sliced grilled chicken on top of the salad and serve immediately.
how to serve Grilled Chicken Panzanella Salad With Fresh Vegetables
Serve this salad fresh and warm. You can plate it beautifully with the grilled chicken on top of the vegetables and bread. It pairs well with a light white wine or lemonade. Enjoy it as a main course or as a side dish at your next gathering.
how to store Grilled Chicken Panzanella Salad With Fresh Vegetables
If you have leftovers, store them in an airtight container in the refrigerator. It is best eaten within a day or two. If the salad becomes soggy from the dressing, you can add more fresh bread and veggies when serving later.
tips to make Grilled Chicken Panzanella Salad With Fresh Vegetables
- Use day-old bread for the best texture. Fresh bread can become too mushy when mixed with the dressing.
- You can customize this salad by adding your favorite vegetables, like bell peppers or radishes.
- Marinating the chicken for longer than 30 minutes can enhance the flavor even more, so don’t hesitate to let it sit for a few hours if you have time.
variation
For a vegetarian option, swap the chicken for grilled zucchini or mushrooms. You can also use a plant-based protein or chickpeas for added protein.
FAQs
Q: Can I use fresh bread instead of day-old bread?
A: Yes, but be careful as fresh bread can turn mushy quickly. To avoid this, you can lightly toast it before adding it to the salad.
Q: How long can I store the salad in the fridge?
A: It is best eaten within one to two days, but you should store it in an airtight container to keep it fresh.
Q: Can I use a different type of vinegar?
A: Yes, you can use red wine vinegar or apple cider vinegar instead of balsamic vinegar if you prefer a different flavor profile.