Grilled Chicken Panzanella – What’s Gaby Cooking

Ingredients

For the salad:

• 2 pounds colorful heirloom tomatoes, sliced into wedges
• 1 pint cherry tomatoes, halved
• 1 English cucumber, halved, cut into 1/2-inch half moons
• 1/2 small red onion, thinly sliced
• 1/2 cup pitted castelvetrano olives, halved
• fresh basil to garnish

For the Chicken

• 1 pound chicken breasts
• 4 tablespoons olive oil
• 2 lemons, zest freshly grated and juiced
• 4 garlic cloves, chopped
• 4 tablespoons fresh dill, chopped
• 1 tablespoon red wine vinegar
• Kosher salt and freshly cracked black pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin

For the Croutons:

• 1 9-ounce baguette, sliced
• 8 tablespoons olive oil
• 4 cloves garlic, chopped
• 1 tsp Gaby’s Go To seasoning

For the Vinaigrette:

• 1 shallot, roughly chopped
• 2 cloves garlic, chopped
• 1 lemon, juiced
• 4 teaspoons champagne vinegar
• 1/3 cup olive oil
• kosher salt to taste

Instructions

For the Chicken

1. Combine the chicken with the marinade ingredients and marinate for 2 hours. Once marinated, remove from the marinade, and grill both sides until just cooked through. Transfer to cutting board and let rest 10 minutes. Slice against the grain and transfer to a large serving bowl. Add the tomatoes, cherry tomatoes, cucumber, olives and red onion. Add croutons and dressing

For the Croutons

2. Drizzle the bread with olive oil, garlic and seasoning mixture. Transfer sliced bread to grill. Grill for 5-7 minutes until each side is golden brown. Remove from grill and let cool before ripping apart and serving. Add to salad ingredients

For the Vinaigrette:

3. Combine all the ingredients and whisk until emulsified. Drizzle over salad. Add basil as needed.

To Assemble

4. Combine all components on a large platter and drizzle with the vinaigrette. Toss and serve immediately.

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https://whatsgabycooking.com/grilled-chicken-panzanella/