Grilled Chicken Panzanella Salad

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Main Dish
Grilled Chicken Panzanella Salad

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5 out of 5 stars
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Recipe Data

5
Servings
15min
Prep
30min
Total

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    Description

    Panzanella salad is a traditional Italian salad made with bread. AKA a salad packed with croutons! Try our version made with grilled chicken, tomatoes, and Hy-Vee Bakery garlic bread.

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    Servings and Ingredients

    Ingredients
    Serves 5
    QuantityIngredientAdd
    1 (1-lbs.) pkg. Hy-Vee fresh 100% natural boneless skinless chicken breasts
    5 tbsp. Gustare Vita olive oil, divided
    1 tsp. kosher salt, divided
    1 tsp. Hy-Vee black peper, coarsely ground; divided
    2 (10-1/2-oz.) container cherub tomatoes
    ½ (20-oz.) loaf Hy-Vee Baking Stone garlic bread
    1 tbsp. Hy-Vee Dijon mustard
    1 English cucumber, sliced and halved
    1 (8-oz.) pkg. fresh smoked mozzarella cheese, torn
    1 tbsp. fresh basil, thinly sliced; plus additional for garnish

    Things To Grab

    • Charcoal or gas grill
    • Paper towels
    • Silicone pastry brush
    • Meat thermometer
    • Grill basket
    • Small bowl
    • Fork
    • Whisk
    • Large bowl

    Directions

    1. Preheat a charcoal or gas grill for direct cooking over medium-high heat (375 degrees). Pat chicken dry with paper towels. Brush chicken with 1 tablespoon olive oil; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon black pepper; set aside. Toss tomatoes in 1 tablespoon olive oil in a medium bowl to coat; set aside. Evenly spread butter mixture on bread halves.

    2. Grill chicken 16 to 18 minutes or until chicken reaches 165 degrees, turning once halfway through.

    3. Meanwhile, grill bread top and bottom halves, buttered sides down, for 5 yo 7 minutes or until golden brown and crisp, turning halfway through. If necessary, use a spray bottle filled with water to put out flare-ups. Place tomatoes in a grill basket. Grill 2 to 3 minutes or until lightly charred, turning frequently.

    4. For dressing, combine 1/2 cup grilled tomatoes, remaining 1/2 teaspoon salt, and 1/2 teaspoon black pepper into a small bowl; smash tomatoes with a fork to release juices. Whisk in remaining 3 tablespoons olive oil and mustard.

    5. To assemble salad, cut chicken and bread into 1-inch pieces. Add chicken, bread, remaining grilled tomatoes, cucumber, mozzarella, and 1 tablespoon basil into a large bowl. Pour dressing over salad; toss to combine. Garnish with additional basil, if desired. 

    Recipe Source:

    Hy-Vee Test Kitchen