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Grilled Chicken Panzanella Recipe

Grilled Chicken Panzanella Recipe
  • Meal


  • Cusine



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


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.