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Grilled Chicken Panzanella Recipe

Grilled Chicken Panzanella Recipe
  • Meal

    Salads

  • Cusine

    American

Ingredients

1 baguette, halved lengthwise

16 ounces boneless, skinless, chicken breast

10 tablespoons olive oil, divided

Kosher salt and freshly ground black pepper

2 pounds tomatoes , cored, cut into 1 1/2-inch cubes

1 English cucumber, halved, cut into 1/2-inch half moons

1/2 small red onion, sliced thin

1/2 cup pitted kalamata olives, halved

3/4 cup basil leaves, roughly torn

3 tablespoons red wine vinegar

2 tablespoons balsamic vinegar

Directions

Heat grill to moderate heat. Place baguette halves on grill, cut side down, and grill until lightly toasted. Transfer to cutting board and let cool. Cut into 1 1/2-inch cubes and reserve. Rub chicken with 1 tablespoon oil and season with salt and pepper. Grill both sides until just cooked through (160 degrees F). Transfer to cutting board and let rest 10 minutes. Cut into 1 1/2-inch cubes. Place tomatoes, cucumbers, onion, olives, basil, bread, and chicken in a large bowl. Whisk remaining 9 tablespoons oil, red wine vinegar, balsamic vinegar, 1 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl until combined. Pour over salad and toss thoroughly to moisten. Let salad sit 15 minutes. Season to taste and serve.