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
Scale
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.
