Panzanella With Grilled Chicken Recipes

GRILLED CHICKEN PANZANELLA RECIPE

Steps:

• 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°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.

GRILLED PANZANELLA WITH ITALIAN SAUSAGE AND CHICKEN

Steps:

• Combine red wine vinegar, balsamic vinegar, garlic, capers, oregano, agave nectar, Dijon mustard, Parmesan cheese, salt, and pepper in an electric blender to make the dressing. Blend, gradually pouring in olive oil, until well combined. Set aside.
• Toss chicken breasts with 1 1/2 tablespoons olive oil, Italian seasoning, garlic powder, salt, and pepper in bowl.
• Toss tomatoes, bell peppers, and red onion slices with 1 1/2 tablespoons olive oil. Season with salt and pepper.
• Slice baguette lengthwise into quarters to get 4 long 'sticks.' Place sticks on a sheet pan and coat with remaining tablespoon olive oil.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place chicken and sausage on the preheated grill and cook, flipping occasionally until meats are no longer pink in the centers, 12 to 15 minutes. Add vegetable mixture and bread sticks to the grill and cook until moderately charred throughout, about 5 minutes. Transfer cooked items onto a sheet pan for easy transport. Let cool 10 to 15 minutes.
• Remove stems and seeds from the grilled bell peppers. Dice peppers, onion, tomatoes, baguette, sausage, chicken, and mozzarella cheese into roughly 1/2-inch pieces. Toss in a large bowl with dressing. Serve over arugula and top with shredded Parmesan cheese.

PANZANELLA WITH GRILLED CHICKEN

Steps:

• To make the chicken, combine the lemon juice, olive oil, garlic and pepper in a large, shallow dish. Add the chicken and coat on both sides. Marinate in the refrigerator at least 2 hours.
• To make the salad, toss the bread with just enough water to moisten it completely. Let stand for 10 minutes. Squeeze out the excess water and place in a bowl. Toss with the tomatoes, onion, garlic, parsley and rosemary. Mix in the olive oil, vinegar, salt and pepper. Store in the refrigerator for 1 hour.
• Start a charcoal grill. Grill the chicken until just cooked through, about 3 to 4 minutes per side. Season with salt and pepper to taste. Slice the chicken on the diagonal into thin strips.
• Divide the salad among 6 plates. Fan the chicken over the salad and garnish with the basil. Serve immediately.

PANZANELLA WITH GRILLED CHICKEN

Steps:

• To make the chicken, combine the lemon juice, olive oil, garlic and pepper in a large, shallow dish. Add the chicken and turn to coat on both sides. Marinate in the refrigerator at least 2 hours.
• To make the salad, toss the bread with enough water to moisten it completely. Let stand for 10 minutes. Squeeze out the excess water and coarsely chop the bread. Place in a bowl and toss with the tomatoes, onion, garlic, parsley and rosemary. Mix in the olive oil, vinegar, salt and pepper. Set aside.
• Start a charcoal grill. Grill the chicken until just cooked through, about 3 to 4 minutes per side. Season with salt and pepper to taste. Slice the chicken on the diagonal into thin strips.
• Divide the salad among 6 plates. Fan the chicken over the salad and garnish with the basil. Serve immediately.