Description

This Grilled Chicken Panzanella Salad is a vibrant and refreshing dish featuring juicy marinated grilled chicken breasts served atop a crisp medley of fresh vegetables and toasted crusty bread. Dressed with a zesty balsamic vinaigrette and infused with fragrant basil and garlic, this salad perfects the balance of smoky, tangy, and savory flavors for a light yet satisfying meal ideal for warm weather or casual get-togethers.

Ingredients

Scale

For the Chicken Marinade and Grill

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.)
Salt and Pepper (To taste.)

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.)
2 tablespoons Balsamic Vinegar (For dressing, adds depth of flavor.)

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Instructions

Make the marinade: In a medium bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, and chopped fresh basil until fully combined to develop a fragrant, zesty marinade.
Marinate the chicken: Add the boneless, skinless chicken breasts into the marinade, turning to coat thoroughly. Cover the bowl and refrigerate for at least 30 minutes to infuse flavor and tenderize the meat.
Prepare the salad ingredients: While the chicken marinates, dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion. Place all the prepared vegetables in a large mixing bowl for the salad.
Cube and toast the bread: Cut the day-old crusty bread into 1-inch cubes. For extra texture and flavor, optionally toast the bread cubes in the oven at 350°F (175°C) for about 10 minutes until golden and crisp.
Preheat the grill: Heat the grill to medium-high heat in preparation for cooking the chicken. Remove chicken breasts from the marinade and discard the excess marinade safely.
Grill the chicken: Place the chicken breasts on the preheated grill and cook for 6 to 7 minutes per side, or until fully cooked through and juices run clear. Once done, transfer to a plate and let the chicken rest for 5 minutes to retain juices before slicing.
Toss the salad: Add the toasted bread cubes to the bowl with the prepared vegetables. Gently toss them together to combine all ingredients evenly.
Make the dressing: In a small bowl, whisk together the balsamic vinegar, salt, and pepper to create a simple yet flavorful dressing. Drizzle this dressing over the bread and vegetable mix, tossing gently once again to coat everything.
Assemble and serve: Arrange the grilled chicken sliced on top of the dressed panzanella salad. Serve immediately to enjoy the fresh, vibrant flavors and satisfying textures at their best.

Notes

Using day-old bread is essential as it absorbs the dressing without becoming too soggy.
Marinating the chicken overnight enhances flavor and tenderness but 30 minutes minimum is sufficient.
Optionally, the bread cubes can be toasted in a skillet if an oven is unavailable.
Add fresh herbs like parsley or oregano for extra aromatic notes if desired.
This salad is best served the same day, as the bread will soften over time.