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
Scale
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.
