Panzanella Salad with Grilled Chicken

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Introduction

Panzanella Salad with Grilled Chicken is a refreshing, vibrant dish that combines the heartiness of grilled chicken with the fresh flavors of Mediterranean vegetables, crispy bread, and a tangy vinaigrette. This salad is a delightful option for warm-weather meals, picnics, or a light but satisfying dinner. With a perfect balance of textures and flavors, from tender chicken to crunchy bread, it’s an ideal choice for anyone craving a healthy, filling, and flavorful dish. Whether you’re looking for a quick lunch, a side dish for a barbecue, or an easy dinner, this Panzanella Salad with Grilled Chicken will become a new favorite in your recipe collection.

Perfect for:

• Summer dinners and picnics
• Barbecue side dish
• Family meals
• Light and healthy meal options
• Grilled chicken lovers

Why You’ll Love This Panzanella Salad with Grilled Chicken

Here’s why Panzanella Salad with Grilled Chicken will be your go-to salad recipe:

• Fresh and Flavorful: This salad combines fresh vegetables like tomatoes, cucumbers, and red onions with grilled chicken, giving you a burst of refreshing flavor in every bite.
• Crunchy and Satisfying: The addition of crispy, toasted bread cubes adds a satisfying crunch to the salad, making it hearty and filling without feeling heavy.
• Quick and Easy: With minimal preparation and cooking time, this salad can be ready in less than an hour, perfect for a weeknight dinner or a quick lunch.
• Versatile: This salad is fully customizable. Add extra veggies, swap the bread for a gluten-free alternative, or even adjust the dressing to suit your tastes.
• Healthy and Nutrient-Packed: Grilled chicken is an excellent source of lean protein, while the fresh vegetables and olive oil dressing provide plenty of vitamins and healthy fats.

Preparation and Cooking Time

• Total Time: 45 minutes
• Preparation Time: 20 minutes
• Cooking Time: 25 minutes
• Servings: 4-6 servings
• Calories per serving: Approximately 400-450 calories
• Key Nutrients: Protein: 30g, Carbs: 35g, Fat: 20g

Ingredients

To make a delicious Panzanella Salad with Grilled Chicken, you’ll need the following ingredients:

• For the Grilled Chicken:
• 2 boneless, skinless chicken breasts (Halal certified)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• ½ teaspoon paprika
• Salt and pepper to taste
• For the Salad:
• 4 cups stale or toasted bread cubes (a crusty bread like baguette or ciabatta works best)
• 1 large cucumber, diced
• 2 medium tomatoes, diced
• ½ red onion, thinly sliced
• 1 bell pepper (any color), diced
• ¼ cup fresh basil leaves, chopped
• 1 tablespoon capers (optional)
• 1 tablespoon Kalamata olives, pitted and chopped (optional)
• For the Dressing:
• ¼ cup extra virgin olive oil
• 2 tablespoons red wine vinegar (or apple cider vinegar for a milder taste)
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup (optional for a hint of sweetness)
• 1 clove garlic, minced
• Salt and pepper to taste

Ingredient Highlights

• Grilled Chicken: The grilled chicken in this recipe serves as the protein component, adding a juicy and savory element to the salad.
• Fresh Vegetables: The tomatoes, cucumbers, and bell peppers provide a fresh crunch and a boost of vitamins. They are also the core of a traditional Panzanella salad.
• Bread: The crispy bread adds texture and heartiness to the salad, soaking up the dressing and juices from the vegetables.
• Olive Oil and Vinegar Dressing: The simple vinaigrette ties all the ingredients together with a tangy yet smooth flavor that complements the freshness of the veggies and richness of the chicken.

Step-by-Step Instructions

for Panzanella Salad with Grilled Chicken

Prepare the Chicken:

1. Marinate the Chicken: In a small bowl, mix the olive oil, garlic powder, onion powder, oregano, paprika, salt, and pepper. Coat the chicken breasts in the marinade and let them sit for 15-20 minutes to absorb the flavors. If you have more time, marinate the chicken for up to 2 hours in the refrigerator.
2. Grill the Chicken: Preheat the grill to medium-high heat. Place the chicken breasts on the grill and cook for 5-7 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C). Once cooked, remove the chicken from the grill and allow it to rest for 5 minutes before slicing into thin strips or bite-sized cubes.

Prepare the Salad Ingredients:

3. Toast the Bread: If your bread is not already stale, preheat your oven to 375°F (190°C). Cut the bread into cubes and place them on a baking sheet. Toast the bread cubes in the oven for 10-12 minutes, turning once, until golden and crispy.
4. Prepare the Vegetables: While the bread is toasting, chop the cucumber, tomatoes, red onion, and bell pepper. Place the chopped vegetables in a large salad bowl.
5. Add Optional Ingredients: Add the chopped olives, capers, and fresh basil leaves to the salad bowl. These ingredients add an extra layer of flavor but are optional.

Prepare the Dressing:

6. Make the Vinaigrette: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey or maple syrup (if using), minced garlic, salt, and pepper. Taste and adjust the seasoning if needed, adding more vinegar for acidity or honey for sweetness.

Assemble the Panzanella Salad with Grilled Chicken:

7. Combine Salad Ingredients: Add the toasted bread cubes to the bowl with the vegetables. Toss everything together gently to combine.
8. Add Grilled Chicken: Add the sliced grilled chicken on top of the salad. Toss everything again so the chicken is distributed evenly throughout the salad.
9. Dress the Salad: Drizzle the prepared vinaigrette over the salad and toss everything together until the bread is soaked in the dressing, and the vegetables are well coated.

Serve:

10. Serve and Enjoy: Serve the Panzanella Salad with Grilled Chicken immediately, garnishing with additional fresh basil or a sprinkle of sea salt if desired.

How to Serve Panzanella Salad with Grilled Chicken

Panzanella Salad with Grilled Chicken can be served in various ways to complement your meal:

• As a Main Dish: This hearty salad makes a filling and satisfying main course for lunch or dinner, thanks to the grilled chicken and toasted bread.
• As a Side Dish: It’s also a great side dish to serve alongside grilled meats, seafood, or pasta dishes at a barbecue or family dinner.
• With a Light Soup: Pair this salad with a light vegetable or chicken soup for a well-rounded meal.
• For Meal Prep: This salad is perfect for meal prepping. Make it ahead of time, store it in an airtight container, and enjoy it throughout the week. It also keeps well for 2-3 days in the fridge.

Additional Tips for Panzanella Salad with Grilled Chicken

Here are some helpful tips to ensure your Panzanella Salad with Grilled Chicken is as delicious as possible:

• Use Day-Old Bread: Traditional Panzanella salad is made with stale bread, as it soaks up the dressing without getting soggy. If your bread is fresh, you can toast it or let it sit out for a few hours to dry.
• Customize the Vegetables: Panzanella is versatile, so feel free to add or swap out vegetables based on what’s in season or what you prefer. Try adding roasted red peppers, zucchini, or even a few slices of avocado.
• Grill the Vegetables: For an extra smoky flavor, grill some of the vegetables like the tomatoes or bell peppers before adding them to the salad.
• Use a Good Olive Oil: Since the vinaigrette relies heavily on olive oil, use a high-quality extra virgin olive oil for the best flavor.
• Don’t Let the Salad Sit Too Long: While Panzanella is meant to soak up the dressing, don’t let the salad sit for too long after adding the vinaigrette or it may become soggy. Serve it as soon as possible after tossing.

Recipe Variations for Panzanella Salad with Grilled Chicken

Here are 10 variations of Panzanella Salad with Grilled Chicken you can try to customize this recipe to your taste:

• Mediterranean Panzanella: Add Kalamata olives, feta cheese, and cucumbers for a Mediterranean twist.
• Avocado Panzanella: Add diced avocado for extra creaminess and healthy fats.
• Caprese Panzanella: Use fresh mozzarella balls and add a drizzle of balsamic glaze for a Caprese-inspired version.
• Vegan Panzanella: Skip the grilled chicken and replace it with grilled tofu or chickpeas for a plant-based version.
• Spicy Panzanella: Add a diced jalapeño or red pepper flakes to the dressing for a bit of heat.
• Grilled Shrimp Panzanella: Swap the grilled chicken for shrimp for a seafood version of this salad.
• Peach and Burrata Panzanella: Add sliced fresh peaches and creamy burrata cheese for a sweet and savory twist.
• Crispy Chickpea Panzanella: For added crunch, replace the grilled chicken with roasted, crispy chickpeas.
• Roasted Beet Panzanella: Add roasted beets to the salad for an earthy flavor and vibrant color.
• Grilled Veggie Panzanella: Skip the meat entirely and use a variety of grilled vegetables, like zucchini, eggplant, and mushrooms, for a filling vegetarian version.

Freezing and Storage for Panzanella Salad with Grilled Chicken

• Freezing: It’s not recommended to freeze Panzanella Salad, as the bread will become soggy upon thawing. However, you can freeze the grilled chicken separately and add it to the salad fresh when serving.
• Storage: Store the salad in an airtight container in the fridge for up to 2 days. If you’re planning to store it, it’s best to keep the dressing separate until you’re ready to serve. The bread may become softer after a day or two but will still taste great.

Special Equipment for Panzanella Salad with Grilled Chicken

Here are a few items you may find helpful for preparing Panzanella Salad with Grilled Chicken:

• Grill or Grill Pan: A grill or grill pan is essential for cooking the chicken to perfection with a smoky flavor.
• Baking Sheet: A baking sheet is needed for toasting the bread cubes in the oven.
• Sharp Knife: A sharp knife will make chopping the vegetables and slicing the grilled chicken easier.
• Mixing Bowls: You’ll need a few large bowls to prepare and toss the salad ingredients and dressing.
• Whisk: A small whisk is useful for emulsifying the vinaigrette.
• Tongs: Tongs are perfect for flipping the chicken on the grill and tossing the salad.

FAQ Section about Panzanella Salad with Grilled Chicken

1. Can I use chicken thighs instead of chicken breasts?
   Yes, chicken thighs would be a great alternative for this recipe. They are juicier and flavorful, but you may need to adjust the cooking time.
2. Can I make this salad vegetarian?
   Yes, you can skip the chicken and replace it with grilled tofu, tempeh, or chickpeas for a delicious vegetarian version.
3. Can I use a different type of bread?
   Yes, you can use any crusty bread you like. A baguette, ciabatta, or sourdough would all work well in this recipe.
4. Can I make this salad ahead of time?
   It’s best to prepare the components of the salad separately (grilled chicken, vegetables, dressing) and assemble it just before serving to keep the bread from getting soggy.
5. How do I keep the salad fresh for leftovers?
   Store the leftover salad in an airtight container in the fridge for up to 2 days. Just be aware that the bread will become softer over time.

Conclusion of Panzanella Salad with Grilled Chicken

Panzanella Salad with Grilled Chicken is the perfect combination of fresh ingredients, tender chicken, and a tangy dressing. It’s a quick and easy dish that’s full of flavor and textures, from the crispy bread to the juicy chicken and crisp vegetables. Whether you’re enjoying it as a light main course or serving it as a side dish at a barbecue, this salad is sure to impress. With endless customization options and a healthy balance of ingredients, it’s a versatile and delicious choice for any meal.