If you’re looking for a vibrant, hearty dish that brings the best of summer’s garden bounty and smoky grilled chicken together, this Grilled Chicken Panzanella Salad with Fresh Vegetables Recipe is just what you need. It’s a delightful twist on the traditional Italian bread salad, layering juicy grilled chicken, crisp cucumbers, sweet cherry tomatoes, and aromatic fresh basil with crunchy toasted bread cubes, all tossed in a tangy balsamic dressing. Each bite bursts with freshness, texture, and flavor, making this salad a crowd-pleaser that’s perfect for casual lunches or lively dinner parties.
Ingredients You’ll Need
The beauty of this Grilled Chicken Panzanella Salad with Fresh Vegetables Recipe lies in its simple, fresh ingredients. Each component plays a special role—from the tender marinated chicken to the crisp vegetables and the crunchy bread—which together create a symphony of tastes and textures.
- Boneless, Skinless Chicken Breasts: About 1 pound, perfect for quick marinating and grilling to juicy perfection.
- Extra Virgin Olive Oil: 3 tablespoons, for both marinating the chicken and adding richness to the dressing.
- Lemon Juice: 2 tablespoons, freshly squeezed to brighten the marinade with zesty notes.
- Garlic, minced: 2 cloves, giving the marinade that irresistible, savory punch.
- Fresh Basil, chopped: Half a cup, adding a fragrant, herbaceous freshness to the salad.
- Day-Old Crusty Bread: 4 cups cubed, like ciabatta or sourdough, which soak up the dressing wonderfully while maintaining a satisfying crunch.
- Cucumber, diced: 1 medium, bringing a cool, crisp texture that balances the richness of the chicken.
- Cherry Tomatoes, halved: 1 cup, bursting with natural sweetness and vibrant color.
- Red Onion, thinly sliced: A quarter of a small onion, adding a hint of sharpness without overpowering the other flavors.
- Salt and Pepper: To taste, simple seasonings that elevate every ingredient.
- Balsamic Vinegar: 2 tablespoons, for a tangy-sweet dressing finish that ties the salad together.
How to Make Grilled Chicken Panzanella Salad with Fresh Vegetables Recipe
Step 1: Make the Marinade
Begin by whisking together the olive oil, lemon juice, minced garlic, and chopped basil in a bowl. This marinade is where the magic starts, infusing the chicken with bright, herbaceous flavors that make every bite memorable.
Step 2: Marinate the Chicken
Place the chicken breasts in the marinade, making sure each piece is thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes. This step is key for tender, flavorful grilled chicken that pairs perfectly with the fresh veggies.
Step 3: Prep the Vegetables
While the chicken is marinating, dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion. Toss these fresh veggies into a large mixing bowl, the colorful base for your panzanella salad.
Step 4: Prepare the Bread
Cut the day-old crusty bread into 1-inch cubes. For an extra layer of crunch and flavor, toast the bread cubes in a 350°F oven for about 10 minutes. This step is what gives panzanella its signature texture, balancing the softness of the grilled chicken and veggies.
Step 5: Grill the Chicken
Preheat your grill to medium-high heat, then remove the chicken breasts from the marinade, discarding the leftover marinade. Grill the chicken for 6 to 7 minutes per side, or until it’s cooked through and juicy with those alluring grill marks. Allow the chicken to rest for 5 minutes; this helps keep the juices locked in when you slice it.
Step 6: Combine Salad Components
Add the toasted bread cubes to the bowl with your fresh vegetables. Toss them together gently so the bread starts to soak up some of the flavors from the salad components without losing crunch.
Step 7: Dress the Salad
Whisk the balsamic vinegar with salt and pepper in a small bowl, creating a simple but flavorful dressing. Drizzle the dressing over the salad and toss everything to combine thoroughly, ensuring every bite is seasoned just right.
Step 8: Finish and Serve
Slice the rested grilled chicken and arrange it beautifully on top of the salad. Serve immediately for the best combination of warm, smoky chicken and crisp, fresh vegetables highlighted by the tangy dressing.
How to Serve Grilled Chicken Panzanella Salad with Fresh Vegetables Recipe
Garnishes
Add a sprinkle of freshly chopped basil or a few leaves of arugula for a peppery finish that enhances the salad’s freshness. A light drizzle of extra virgin olive oil or a handful of shaved Parmesan cheese can also elevate the flavors beautifully.
Side Dishes
This salad is wonderfully filling on its own but pairs well with a light soup, like a chilled gazpacho or creamy butternut squash soup, for a well-rounded meal. Alternatively, serve with some crusty artisan bread to soak up any extra dressing and juices from the chicken.
Creative Ways to Present
Consider serving the salad in wide, shallow bowls to show off its colorful layers, or assemble individual portions in deep glass bowls for a stunning visual that highlights the toasted bread cubes, vibrant veggies, and beautifully grilled chicken slices. Adding edible flowers or microgreens can turn this everyday meal into a celebration at the table.
Make Ahead and Storage
Storing Leftovers
If you have leftovers from your Grilled Chicken Panzanella Salad with Fresh Vegetables Recipe, store them in an airtight container in the refrigerator. The salad is best enjoyed within 1 to 2 days before the bread starts to get too soggy.
Freezing
This salad doesn’t freeze well because of the fresh vegetables and bread texture, so it’s best to avoid freezing leftovers. Instead, plan to make just the right amount to enjoy fresh.
Reheating
Reheat leftover grilled chicken gently in the microwave or on a skillet to avoid drying it out, then add it back to fresh or leftover salad components right before serving. Avoid reheating the entire salad together to maintain the crispness and flavors of the fresh ingredients.
FAQs
Can I use a different type of bread for the panzanella salad?
Absolutely! While ciabatta and sourdough are preferred for their texture and flavor, you can use any sturdy, crusty bread you have on hand. Just make sure it’s a day old or slightly stale so it absorbs the dressing well without turning mushy.
Is it okay to substitute the grilled chicken with another protein?
Definitely. Grilled shrimp, salmon, or even roasted tofu can be used as a delicious alternative depending on your dietary preferences or what you have available.
Can I make this salad vegan?
Yes! Simply leave out the chicken, and optionally replace the dressing with a balsamic vinaigrette that skips any animal products. Adding chickpeas or grilled tempeh can boost protein and keep the salad satisfying.
How long can I marinate the chicken?
Marinating for 30 minutes is ideal to impart flavor without breaking down the chicken too much. However, you can marinate up to 2 hours in the fridge if you want stronger flavors without impacting the texture too much.
What if I don’t have a grill?
No worries! You can cook the chicken in a grill pan or skillet on the stovetop using medium-high heat, getting similar caramelization and flavor. Just make sure to cook it through and let it rest before slicing.
Final Thoughts
This Grilled Chicken Panzanella Salad with Fresh Vegetables Recipe captures the essence of fresh, simple, and satisfying cooking. It’s one of those unbeatable dishes that brings family and friends together around the table, mixing colorful produce with hearty grilled chicken and crunchy bread. I can’t wait for you to try it and discover your own favorite way to enjoy this joyful salad all year round.
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Grilled Chicken Panzanella Salad with Fresh Vegetables Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: Italian
- Diet: Halal
Description
A vibrant and hearty Grilled Chicken Panzanella Salad featuring juicy grilled chicken breasts, fresh vegetables, and toasted crusty bread cubes tossed in a zesty olive oil and balsamic dressing. Perfect for a light and refreshing meal that combines smoky flavors with crisp, garden-fresh ingredients.
Ingredients
For the Chicken and Marinade
- 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.)
For 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.)
Instructions
- Prepare the Marinade: In a bowl, whisk together olive oil, lemon juice, minced garlic, and chopped fresh basil until well combined. This mixture will flavor and tenderize the chicken.
- Marinate the Chicken: Place the boneless, skinless chicken breasts into the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes to infuse flavors.
- Prepare Vegetables: Dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion. Place all these fresh vegetables in a large mixing bowl, ready to combine with the salad ingredients.
- Prepare the Bread: Cut day-old crusty bread into 1-inch cubes. For extra crunch and flavor, optionally toast the bread cubes in the oven at 350°F for 10 minutes.
- Preheat the Grill: Heat your grill over medium-high heat to get it ready for cooking the chicken.
- Grill the Chicken: Remove the chicken breasts from the marinade, discarding the excess marinade. Grill the chicken for 6-7 minutes on each side, or until thoroughly cooked and juices run clear. Let the grilled chicken rest for 5 minutes before slicing to retain juices.
- Toss the Salad: Add the toasted bread cubes to the bowl with the prepared vegetables. Toss gently to combine all the ingredients evenly.
- Make the Dressing and Combine: Whisk together balsamic vinegar, salt, and pepper in a small bowl. Drizzle this dressing over the salad mixture and toss gently to coat everything in the flavorful dressing.
- Serve: Arrange the sliced grilled chicken on top of the tossed salad. Serve immediately to enjoy the full spectrum of textures and flavors.
Notes
- Using day-old bread is essential for the bread cubes to hold their shape and absorb the dressing without becoming mushy.
- Toasting the bread cubes adds a delightful crunch but can be skipped if you prefer softer bread in your salad.
- Feel free to add other vegetables like bell peppers or olives for added flavor variety.
- If you don’t have a grill, you can use a grill pan or cook the chicken under a broiler, adjusting the cooking time accordingly.
- Leftover salad can be stored in the refrigerator but is best enjoyed fresh as the bread may become soggy over time.
