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Grilled Chicken Panzanella Salad

Grilled Chicken Panzanella Salad

Fire up the BBQ for this fantastic Grilled Chicken Panzanella Salad, a super fast, easy and healthy dinner-in-a-bowl!

Bite Me Bit

"I like reality. It tastes like bread."

-Jean Anouilh

Ingredients

Chicken Marinade

3 boneless skinless chicken breast halves
2 tbsp olive oil
2 tbsp fresh lemon juice
¼ tsp kosher salt
¼ tsp freshly ground black pepper

Lemon Dressing

¼ cup olive oil
2 tbsp fresh lemon juice
2 tsp honey
2 tsp Dijon mustard
1 tsp minced shallots
1 tsp lemon zest
¼ tsp kosher salt
¼ tsp freshly ground black pepper

Salad

4 cups (1-inch cubed) French Baguette
1 tbsp olive oil
Pinch kosher salt
2 cups cherry tomatoes, halved
1¾ cups celery, chopped
1¾ cups canned cannellini beans, rinsed and drained



Directions

1) In a large bowl, combine chicken breasts, olive oil, lemon juice, salt and pepper. Cover and let marinate for 30 minutes.

2) Preheat grill to medium-high and oil the grill grate. Discard marinade and grill chicken 10 minutes per side, or until no longer pink and juices run clear. Cool slightly and chop into bite-sized pieces. Set aside.

3) For the dressing, in a jar combine olive oil, lemon juice, honey, Dijon mustard, minced shallots, lemon zest, salt and pepper. Shake well to combine, set aside.

4) To toast the bread cubes, preheat oven to 400ºF. Toss with olive oil and a pinch of salt. Spread in a single layer on a parchment-lined baking sheet. Bake for 10 minutes until golden, tossing once halfway through. Remove from oven and let cool.

5) To assemble salad, place tomatoes, celery, cannellini beans and chopped chicken in a large serving bowl. Add toasted bread cubes and toss salad with a few tablespoons of dressing. Serve immediately and serve with remaining dressing to drizzle as desired.

Serves 4








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