Grilled Chicken with Panzanella Salad

I got this recipe from a co-worker today, and I knew I HAD to make it tonight.  It was a perfect recipe for me because I just happened to have all the ingredients on hand, and I knew it was going to be the perfect light yet flavorful dinner.  I loved that many of the ingredients are cooked on the grill and makes for an easy clean up!

Panzanella Salad is a classic Italian bread and tomato salad.  It is fresh and summery (especially because I used fresh basil and tomatoes from my garden), and it is hearty enough to eat as a light dinner or lunch.  The grilled chicken just completes the meal.


5 tablespoons extra-virgin olive oil

4 cloves of garlic, minced

1 red onion, sliced into 1/4-inch rounds

4 (1-inch thick) slices Italian bread

4 boneless, skinless chicken breasts (about 1 1/2 pounds)

Salt and pepper

3 ripe tomatoes, cored and chopped

1/2 cup chopped fresh basil

3 tablespoons of red wine vinegar


Combine oil and garlic in microwave-safe bowl and microwave on high until bubbling, about 1 minute.  Brush onion slices with 1 tablespoon garlic oil, and grill over hot fire until lightly charred, about 2 minutes per side.  Transfer to large bowl.  Brush bread with 1 tablespoon garlic oil and grill over hot fire until grill-marked, about 1 minute per side.  Transfer to cutting board



Pat chicken dry with paper towels.  Brush chicken with 1 tablespoon garlic oil and season with salt and pepper.  Grill until cooked through, about 5 minutes on each side depending on thickness.  Transfer to plate and tent with foil.

Add tomatoes, basil, vinegar, and remaining garlic oil to bowl with grilled onions and toss to combine.  Cut bread into 3/4-inch chunks, then fold into tomato mixture.

Transfer chicken and bread salad to individual plates.

Cooking Tip:   I used day old Italian Bread which came out perfect!  Next time I make this, I’m going to add some fresh mozzarella balls….Enjoy!!


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