Chicken Panzanella


Chicken Panzanella

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Wooden board of chicken panzanella served with side of dressing

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    This is our kind of salad. Meet Panzanella, a Tuscan-style dish made with coarsely textured pieces of artisan bread. There's just something about the way the bread soaks up all that garlicky vinaigrette...yum!  


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    Servings and Ingredients

    Serves 4
    ½ c. plus 2 tbsp Hy-Vee Select olive oil, divided
    ½ c. aged white wine vinegar
    1 tbsp. Hy-Vee Dijon mustard
    2 clove(s) garlic, minced
    1 tsp. chopped fresh oregano
    1 lbs. boneless skinless chicken breast halves
    1 (5.5 oz) loaf ciabatta, cut into 3/4-inch chunks
    4 c. mixed baby spinach and arugula salad greens
    1 c. halved yellow cherry tomatoes
    1 c. halved red cherry tomatoes
    Hy-Vee salt and Hy-Vee black pepper, to taste


    1. For dressing, in a small bowl, whisk together 1/2 cup oil, vinegar, mustard, garlic and oregano until well blended; set aside.
    2. Place chicken in a large resealable plastic bag set in a shallow dish. Pour half of the dressing over the chicken; turn to coat well. Reserve remaining dressing for salad. Refrigerate chicken for 30 minutes. Remove chicken from marinade; discard marinade.
    3. Thread bread chunks onto metal skewers; brush with 2 tablespoons oil.
    4. Prepare a charcoal or gas grill for direct grilling over medium-high heat. Grill chicken for 10 to 12 minutes or until an instant-read thermometer inserted into the thickest part of each breast registers 165 degrees, turning once. Add bread skewers to grill during the last 2 minutes of grilling. Grill until bread is well marked, turning once.
    5. Cut chicken into bite-size pieces. In a bowl, toss together salad greens, tomatoes, chicken and bread. Add dressing and toss well. Season to taste with salt and pepper.

    Nutrition facts


    430 Calories per serving

    Amounts Per Serving

    • Total Fat: 23g
    • Cholesterol: 75mg
    • Sodium: 430mg
    • Total Carbohydrates: 26g
    • Protein: 28g

    Daily Values

    Vitamin A 30%
    Vitamin C 25%
    Iron 8%
    Calcium 4%

    Recipe Source:

    Hy-Vee Season Spring 2015, Chef Andrew from Ankeny #1, KCCI-TV recipe, May 7, 2016.