Give me any excuse to make a panzanella and I’m in. I mean, hello!!! Adding bread to a salad – game over! This Grilled Chicken Panzanella is absolute perfection.
4 key components to this beauty.
1: we’ve got the homemade croutons – they’ll rock your world. Probably best to make a double batch so you can snack on some before assembly.
2: The grilled chicken is perfectly seasoned and marinated so it’s going to be delish. You could also do the same marinade for steak or salmon and grill to cook. Easy peasy.
3: The vinaigrette – really easy and let’s all the flavors shine.
4: It’s still peak tomato season so grab the best looking tomatoes you can find from the market and then get into it! You’ll need some cucumbers to give everything a burst of freshness and olives because we all love a castelvetrano moment!! And that’s all there is too it! The ingredient list looks long… but I promise it’s all easy and totally worth it!
Grilled Chicken Panzanella
Ingredients
- 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
- 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
- 1 9-ounce baguette, sliced
- 8 tablespoons olive oil
- 4 cloves garlic, chopped
- 1 tsp Gaby’s Go To seasoning
- 1 shallot, roughly chopped
- 2 cloves garlic, chopped
- 1 lemon, juiced
- 4 teaspoons champagne vinegar
- 1/3 cup olive oil
- kosher salt to taste
For the salad:
For the Chicken
For the Croutons:
For the Vinaigrette:
Instructions
- 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
- 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
- Combine all the ingredients and whisk until emulsified. Drizzle over salad. Add basil as needed.
- Combine all components on a large platter and drizzle with the vinaigrette. Toss and serve immediately.
For the Chicken
For the Croutons
For the Vinaigrette:
To Assemble
3.1
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking
