Panzanella Salad Recipe

Name: Panzanella Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole Boneless, Skinless Chicken Breasts; 1 dash Salt; 1 dash Pepper; 1/2 loaves Day Old Bread, Cut Into Large Cubes (1 Inch); 3/4 cups Extra Virgin Olive Oil, Divided; 2 Tablespoons Dijon Mustard; 2 cloves Garlic, Crushed; 1 Tablespoon Freshly Squeezed Lemon Juice; 1/4 cups Red Wine Vinegar; 4 whole Ripe Roma Tomatoes, Seeded And Chopped Into 1/2 Inch Cubes; 1 whole Large Red Bell Pepper, Seeded And Chopped; 1 whole Large Cucumber, Cubed; 1 whole Large Red Onion, Thinly Sliced; 4 cups Mixed Greens; 1 cup Kalamata Olives; 2 Tablespoons Capers

Servings: persons

4 whole Boneless, Skinless Chicken Breasts
1 dash Salt
1 dash Pepper
1/2 loaves Day Old Bread, Cut Into Large Cubes (1 Inch)
3/4 cups Extra Virgin Olive Oil, Divided
2 Tablespoons Dijon Mustard
2 cloves Garlic, Crushed
1 Tablespoon Freshly Squeezed Lemon Juice
1/4 cups Red Wine Vinegar
4 whole Ripe Roma Tomatoes, Seeded And Chopped Into 1/2 Inch Cubes
1 whole Large Red Bell Pepper, Seeded And Chopped
1 whole Large Cucumber, Cubed
1 whole Large Red Onion, Thinly Sliced
4 cups Mixed Greens
1 cup Kalamata Olives
2 Tablespoons Capers

1
Preheat your grill to medium-high. Season your chicken breast with salt and pepper and grill for about 5-6 minutes on each side, or until cooked through. Then remove from heat and set aside to cool.
2
Preheat your oven to 375 F. To prepare your croutons, place the diced day old bread on a baking sheet and drizzle with 1/4 cup of extra virgin olive oil. Toss to coat evenly and then season with salt and pepper to taste. Bake for about 5 minutes or until they are crisp but not yet brown. Remove from oven and set aside to cool on a paper towel.
3
For your vinaigrette, place the mustard, garlic, lemon juice, vinegar and the remaining 1/2 cup of olive oil in a blender. Blend until smooth and then season to taste with salt and pepper. Set aside.
4
Once your chicken has cooled, chop into 1 inch cubes and set aside.
5
To make the salad. place the tomatoes, pepper, cucumber, onion, mixed greens, olives and capers in a large bowl. Add the croutons and half of the dressing. Toss lightly. Serve the rest of the dressing on the side. Serve the salad into 4 individual portions and top with the chicken. Enjoy!

621

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 whole Boneless, Skinless Chicken Breasts, 1 dash Salt, 1 dash Pepper, 1/2 loaves Day Old Bread, Cut Into Large Cubes (1 Inch), and more.

Yes, Panzanella Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Panzanella Salad

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