If you are craving a vibrant, refreshing dish that bursts with summer flavors, look no further than this Panzanella Salad with Grilled Chicken Recipe. This classic Italian bread salad gets an exciting twist with the addition of juicy grilled chicken breasts, marrying the crunch of toasted bread with garden-fresh tomatoes, cucumbers, and basil. The combination of char-grilled chicken and the tangy Italian dressing soaked into rustic bread cubes makes every bite a delightful medley of textures and tastes. It’s not only colorful and nourishing but also wonderfully satisfying, perfect for a light lunch or an impressive dinner that will have everyone asking for seconds.
Ingredients You’ll Need
This Panzanella Salad with Grilled Chicken Recipe is built on simple, fresh ingredients that shine individually and come together beautifully. Each element plays a special role, from the crispy bread cubes adding crunch to the juicy tomatoes delivering burst of flavor, all dressed with zesty Italian dressing for that perfect tang.
- 4 trimmed chicken breasts: Choose fresh, boneless breasts for even grilling and juicy results.
- 1 cup Italian dressing: A zesty, herbaceous dressing that marries the salad flavors perfectly.
- 10 oz crusty bread: Day-old or slightly stale bread works best to soak up the dressing without falling apart.
- 2 tablespoons olive oil: Enhances the bread’s crunch when grilled and adds a silky richness.
- 3 large tomatoes: Use ripe, juicy tomatoes for the freshest taste and vibrant red color.
- 1/2 English cucumber: Adds a cool, crisp texture — removing seeds is optional but can reduce excess moisture.
- 1/2 red onion: Thinly sliced for a sharp, slightly sweet bite to balance the salad.
- 2 tablespoons chopped basil leaves: Fresh basil lifts the whole dish with fragrant, aromatic notes.
How to Make Panzanella Salad with Grilled Chicken Recipe
Step 1: Marinate the Chicken
Begin by adding half of your Italian dressing to a sealable container along with the trimmed chicken breasts. Seal it up and place it in the fridge to marinate for at least 30 minutes. If you can manage 2 hours, the chicken will soak up even more flavor, which will shine through once grilled.
Step 2: Prepare and Grill the Bread
Preheat your outdoor grill to medium heat and roughly chop the crusty bread into 1-inch cubes. Toss these cubes in olive oil until lightly coated, then place them in a grilling basket. Grill the bread cubes for about 8 to 9 minutes, gently tossing every few minutes so that all sides become nicely toasted and golden brown. The toasty bread is what makes this salad so crave-worthy, adding a wonderful crunch.
Step 3: Chop the Vegetables
While the bread is grilling, slice your tomatoes and cucumber into bite-sized pieces. You can take out cucumber seeds if you want a less watery salad, but it’s not necessary. Thinly slice the red onion to add that subtle sharpness that offsets the sweetness from the tomatoes.
Step 4: Toss the Salad
In a large bowl, combine the chopped tomatoes, cucumber, and red onion with the toasted bread cubes. Pour the remaining half cup of Italian dressing over the salad and toss well to coat. Sprinkle the freshly chopped basil on top and toss again to combine, making sure the bread soaks up all those delicious juices. Let the salad sit a few minutes to meld the flavors while you cook the chicken.
Step 5: Grill the Chicken
Turn the grill heat up to high, remove the chicken from the marinade allowing any excess dressing to drip off, and place it onto the hot grill. Cook each side for 4 to 5 minutes or until the internal temperature reaches 165°F and juices run clear. Timing varies depending on the chicken’s thickness. Once done, cover and let it rest for 3 to 5 minutes to keep it juicy and tender.
Step 6: Serve
You can slice the grilled chicken and toss it right into the salad for an all-in-one dish, or serve the chicken breasts alongside the Panzanella salad for a beautiful plated presentation. Either way, you’re in for an unforgettable meal.
How to Serve Panzanella Salad with Grilled Chicken Recipe
Garnishes
Fresh basil is a must to finish your Panzanella Salad with Grilled Chicken Recipe, but you can also sprinkle some freshly cracked black pepper or a handful of shaved Parmesan for that extra touch of richness and elegance.
Side Dishes
This salad pairs beautifully with light sides like a crisp green salad, roasted vegetables, or even a chilled glass of crisp white wine to complement the meal’s bright flavors without overpowering them.
Creative Ways to Present
Try serving the salad in individual bowls with the grilled chicken artfully sliced on top, adding cherry tomato halves and basil leaf sprigs for color. Or, for a fun twist, stuff the salad into hollowed-out tomatoes or cucumbers to create bite-sized, portable treats for parties.
Make Ahead and Storage
Storing Leftovers
Store leftover Panzanella Salad with Grilled Chicken Recipe in an airtight container in the refrigerator for up to 2 days. Keep in mind that the bread will continue to absorb moisture and soften over time, so it’s best enjoyed fresh.
Freezing
This salad isn’t freezer-friendly due to the fresh vegetables and bread cubes. For best results, freeze only the grilled chicken separately, wrapped well, and thaw before reheating and combining with salad.
Reheating
Reheat grilled chicken gently in a warm oven or skillet to retain moisture. Avoid microwaving if possible, as it can dry out the meat. The salad is best served cold or at room temperature, so toss the chicken and salad together just before serving.
FAQs
Can I use a different type of bread?
Absolutely! Rustic sourdough, ciabatta, or baguette all work beautifully in this recipe, just make sure the bread is crusty and slightly stale so it holds up to the dressing without becoming soggy.
What can I substitute for Italian dressing?
If you don’t have Italian dressing on hand, you can make a simple vinaigrette with olive oil, red wine vinegar, garlic, and herbs like oregano and basil to keep the authentic flavor profile.
How do I know when the chicken is fully cooked?
The safest way is to use a meat thermometer; the chicken is done at 165°F internal temperature. Otherwise, the juices should run clear, and the meat should feel firm but juicy.
Can I make this recipe vegetarian?
Definitely! Just omit the chicken and add extra grilled vegetables or beans for protein. The Panzanella itself is a fantastic salad on its own.
Is it okay to leave the cucumber seeds in?
Yes, leaving the seeds in is perfectly fine. Removing seeds can reduce excess moisture if you want a firmer salad, but it’s a personal preference.
Final Thoughts
This Panzanella Salad with Grilled Chicken Recipe is one of those dishes that feels like sunshine on a plate. Full of fresh, crunchy, juicy, and herbaceous goodness with the smoky depth of grilled chicken, it’s a dish you’ll find yourself coming back to again and again all year long. I can’t wait for you to try it and make it your own!
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Panzanella Salad with Grilled Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 2 hours 33 minutes (includes 2-hour marinating time)
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: Italian
Description
This vibrant Panzanella Salad with Grilled Chicken is a delightful Italian-inspired dish featuring juicy grilled chicken breasts marinated in Italian dressing, paired with toasted crusty bread cubes, fresh tomatoes, cucumber, red onion, and fragrant basil. The salad is tossed in Italian dressing, allowing the bread to soak up all the zesty flavors, making it a perfect light yet satisfying meal for lunch or dinner.
Ingredients
For the Chicken Marinade and Grilling
- 4 trimmed chicken breasts
- 1 cup Italian dressing (divided into 1/2 cup for marinade and 1/2 cup for salad)
For the Salad
- 10 oz crusty bread (about 1 loaf), roughly chopped into 1-inch cubes
- 2 tablespoons olive oil, for tossing bread
- 3 large tomatoes (or 4–5 smaller tomatoes), cut into bite-sized pieces
- 1/2 English cucumber, cut into bite-sized pieces (seeds removed if preferred)
- 1/2 red onion, thinly sliced
- 2 tablespoons chopped fresh basil leaves
Instructions
- Marinate the Chicken: Place the 4 trimmed chicken breasts in a sealable container and add 1/2 cup of Italian dressing. Seal and refrigerate the chicken for at least 30 minutes, ideally 2 hours for maximum flavor infusion.
- Prepare and Toast Bread: Preheat your outdoor grill to medium heat. Toss the roughly chopped bread cubes with 2 tablespoons olive oil to coat evenly. Place the oiled bread cubes into a grilling basket for easy handling.
- Grill the Bread: Place the basket over direct medium heat on the grill. Grill for 8 to 9 minutes, gently tossing every 3 minutes to ensure even browning and toasting of the bread cubes. The cubes should be nicely browned and toasted, resembling croutons but with a smoky flavor.
- Prep the Vegetables: While bread is grilling, chop the tomatoes and cucumber into bite-sized pieces. Thinly slice the red onion. You may choose to remove cucumber seeds for a smoother texture but it’s optional.
- Assemble the Salad: In a large bowl, combine the chopped tomatoes, cucumber, and red onion. Add the toasted bread cubes and sprinkle with 2 tablespoons chopped basil. Pour the remaining 1/2 cup Italian dressing over the mixture and toss thoroughly. This ensures the bread soaks up the dressing and the vegetables’ juices, enhancing the salad’s overall flavor. Let the salad rest to allow flavors to meld.
- Grill the Chicken: Increase the grill heat to high. Remove chicken breasts from the marinade, allowing excess dressing to drip off. Place chicken directly over high heat. Cook the chicken for 4 minutes on one side, then flip and cook for another 4-5 minutes until fully cooked through. Chicken is done when juices run clear and the internal temperature reaches 165ºF.
- Rest and Serve: Remove the chicken from the grill and cover it loosely to rest for 3-5 minutes. This helps keep it juicy. Serve the grilled chicken breasts whole next to the Panzanella Salad, or slice the chicken and toss it into the salad for a combined dish.
Notes
- Marinating the chicken longer (up to 2 hours) enhances flavor and tenderness.
- Using a grilling basket prevents the bread cubes from falling through the grates while grilling.
- For best results, use day-old or slightly stale crusty bread as it holds up better when soaked with dressing.
- Internal temperature of 165ºF ensures the chicken is safe to eat.
- Letting the salad rest after tossing allows the bread to absorb the dressing and tomato juices, improving texture and taste.
- Can substitute Italian dressing with homemade vinaigrette for a more personalized flavor.
- Optional: Add mozzarella pearls or olives for a variation.
