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
Scale
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.
