If you’re craving a fresh, vibrant meal that bursts with flavor and texture, look no further than this Panzanella Salad with Grilled Chicken Recipe. It combines juicy grilled chicken breasts with rustic, toasted bread cubes and a colorful medley of garden-fresh tomatoes, cucumbers, and red onions—all tossed in a zesty Italian dressing and fragrant basil. This salad is not only a feast for your taste buds but also a celebration of summer’s best ingredients, perfect for a casual lunch or a light dinner that feels extra special.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential, each bringing its own unique character to the dish. From the hearty crusty bread that soaks up the dressing to the fresh herbs that elevate every bite, everything works together harmoniously.
- 4 trimmed chicken breasts: Choose evenly sized breasts for consistent grilling and juicy results.
- 1 cup Italian dressing: Half used to marinate the chicken, half to dress the salad—adds bright, tangy flavor.
- 10oz crusty bread: Day-old or slightly stale bread works best for toasting and absorbing all the delicious juices.
- 2 tablespoons olive oil: Drizzled over the bread cubes to help them crisp beautifully on the grill.
- 3 large tomatoes (or 4-5 smaller): Fresh, ripe tomatoes add juicy sweetness and acidity.
- 1/2 English cucumber: Crisp and refreshing, it balances the other textures.
- 1/2 red onion: Thinly sliced for a gentle onion bite that’s not overpowering.
- 2 tablespoons chopped basil leaves: Aromatic basil brings a burst of herbal brightness that lifts the entire salad.
How to Make Panzanella Salad with Grilled Chicken Recipe
Step 1: Marinate the Chicken
Start by placing the trimmed chicken breasts in a sealable container with half of the Italian dressing. This marinade tenderizes the chicken and infuses it with tangy, herbaceous notes. For best flavor, let it sit in the fridge for at least 2 hours, although 30 minutes will do in a pinch.
Step 2: Prepare and Grill the Bread
While your chicken marinates, preheat your grill to medium heat. Roughly chop the crusty bread into 1-inch cubes and toss them with olive oil, ensuring every piece is lightly coated. Place the bread cubes in a grilling basket, then toast them over direct heat for about 8 to 9 minutes, gently tossing every few minutes. You’re aiming for beautifully golden, crunchy cubes that will soak up all the tasty dressing in the salad.
Step 3: Chop the Vegetables
While the bread crisps up, chop your tomatoes and cucumber into bite-sized pieces. Don’t worry too much about removing cucumber seeds—if you prefer, you can scoop them out. Thinly slice the red onion to add a mild sharpness that complements the sweetness of the tomatoes and earthiness of the basil.
Step 4: Combine the Salad
In a large bowl, mix the chopped vegetables with the toasted bread cubes. Drizzle the remaining Italian dressing over everything and toss thoroughly so the bread absorbs all that fragrant dressing and the juices released by the tomatoes and cucumbers. Sprinkle in the chopped basil and gently toss once more—this melding of flavors is what makes the Panzanella Salad with Grilled Chicken Recipe so irresistibly fresh.
Step 5: Grill the Chicken
Turn your grill up to high heat. Remove the chicken breasts from the marinade, letting excess drip off, then place them directly on the grill grates. Cook for around 4 minutes per side or until the internal temperature reaches 165ºF and the juices run clear. Remember to let the chicken rest for 3 to 5 minutes under foil after grilling; this keeps it juicy and flavorful.
Step 6: Assemble and Serve
You can serve the grilled chicken breasts whole alongside the Panzanella salad or slice the chicken into strips and toss it directly into the salad for a beautiful, layered presentation that’s as pleasing to the eye as it is to the palate.
How to Serve Panzanella Salad with Grilled Chicken Recipe
Garnishes
Add some extra pizzazz by sprinkling freshly grated Parmesan cheese or a handful of toasted pine nuts on top. A few basil leaves left whole or torn create an inviting aroma just before serving, making every bite even more special.
Side Dishes
This salad stands out on its own but pairs wonderfully with light sides like a chilled glass of crisp white wine, roasted vegetables, or even a refreshing chilled soup like gazpacho for a complete, delightful meal experience.
Creative Ways to Present
For casual gatherings, serve the salad family-style in a large bowl with grilled chicken slices arranged beautifully on top. For a more elegant touch, layer the salad and chicken in individual glass jars or bowls—perfect for impressing guests while keeping portion control in check.
Make Ahead and Storage
Storing Leftovers
Keep any leftover salad in an airtight container in the refrigerator. It’s best to store the grilled chicken separately to avoid soggy bread. The salad will stay fresh for up to 2 days while maintaining its vibrant flavors.
Freezing
Because of the fresh vegetables and bread, freezing this Panzanella Salad with Grilled Chicken Recipe is not ideal. The texture will change and may become mushy upon thawing.
Reheating
If you have leftover grilled chicken, you can gently reheat it in a skillet over medium-low heat or in the microwave, but avoid reheating the salad itself to preserve its crisp and fresh texture.
FAQs
Can I use different types of bread for the salad?
Absolutely! While crusty bread like ciabatta or sourdough works best for toasting and soaking up dressing, feel free to experiment with other sturdy breads you have on hand.
Is there a vegetarian version of this recipe?
Yes! Simply skip the grilled chicken and add hearty additions like grilled mushrooms or marinated tofu to keep the salad satisfying.
How long can I marinate the chicken?
Marinating the chicken for at least 30 minutes is great, but letting it sit for up to 8 hours in the refrigerator will deepen the flavor without compromising texture.
Can I make this salad ahead of time?
You can prepare the vegetables and toast the bread cubes a few hours ahead, but it’s best to toss everything together and add the grilled chicken just before serving to keep freshness intact.
What if I don’t have a grill?
No problem! You can cook the chicken and toast the bread in a grill pan or under a broiler in your oven. Just watch closely to avoid burning and achieve those lovely char marks.
Final Thoughts
This Panzanella Salad with Grilled Chicken Recipe is one of those dishes that feels like sunshine on a plate—each bite is bursting with freshness, texture, and flavor. Whether you’re cooking for family or friends, or just treating yourself, it’s a wonderfully satisfying dish that’s easy to customize and enjoy year-round. Give it a try and watch it become a favorite go-to meal in your kitchen!
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Panzanella Salad with Grilled Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 2 hours 33 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: Italian
Description
A refreshing and hearty Panzanella Salad with grilled chicken combines toasted crusty bread, juicy tomatoes, crisp cucumber, and red onions tossed in Italian dressing, topped with aromatic basil leaves. Perfect for a light lunch or summer dinner, this salad features flavorful marinated grilled chicken breasts to add protein and make the dish a complete meal.
Ingredients
Chicken Marinade
- 4 trimmed chicken breasts
- 1 cup Italian dressing (divided into 1/2 cup for marinade and 1/2 cup for salad)
Salad
- 10 oz crusty bread
- 2 tablespoons olive oil
- 3 large tomatoes (or 4–5 smaller tomatoes), cut into bite-size pieces
- 1/2 English cucumber, cut into bite-size pieces (optional to remove seeds)
- 1/2 red onion, thinly sliced
- 2 tablespoons chopped fresh basil leaves
Instructions
- Marinate the Chicken: Add 1/2 cup of Italian dressing and the trimmed chicken breasts to a sealable container. Let the chicken marinate in the fridge for at least 30 minutes, ideally 2 hours for best flavor.
- Preheat the Grill and Prepare Bread: Heat an outdoor grill to medium. Roughly chop the crusty bread into 1-inch cubes. Drizzle with olive oil and toss to coat evenly. Place the oiled bread cubes into a grilling basket.
- Grill the Bread Cubes: Place the basket directly over medium heat. Grill the bread cubes for 8 to 9 minutes, tossing gently every 3 minutes to ensure even browning and toasting. The cubes should become nicely browned and crispy.
- Prepare Vegetables: While the bread cooks, cut the tomatoes and cucumber into bite-size pieces, and thinly slice the red onion. Combine these vegetables in a large bowl.
- Combine Salad Ingredients: Add the toasted bread cubes to the bowl with vegetables. Drizzle the remaining 1/2 cup Italian dressing over the mixture. Toss well to coat everything, then sprinkle with chopped basil and toss again. Let the salad rest to allow the bread to soak up the dressing and vegetable moisture.
- Grill the Chicken: Increase grill heat to high. Remove chicken from marinade, letting excess drip off. Place chicken breasts directly on the grill and cook for 4 minutes on one side, then flip and cook for another 4-5 minutes or until internal temperature reaches 165ºF and juices run clear. Cooking time may vary based on breast size. Remove chicken and let rest covered for 3-5 minutes.
- Serve: Serve the grilled chicken alongside the Panzanella Salad, or slice the chicken and toss it into the salad for a combined dish.
Notes
- Removing seeds from cucumber is optional, but can reduce excess moisture in the salad.
- Marinating the chicken for at least 2 hours enhances flavor and tenderness.
- Use a grilling basket for the bread cubes to prevent them from falling through the grill grates.
- Letting the salad rest before serving allows the bread to absorb dressing and juices, improving texture and flavor.
- Internal temperature of grilled chicken should reach 165ºF for safe consumption.
