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.
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.
Servings and Ingredients
|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
- Large bowl
Grill chicken 16 to 18 minutes or until chicken reaches 165 degrees, turning once halfway through.
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.
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.
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.
Amounts Per Serving
- Total Fat: 35g
- Cholesterol: 104mg
- Sodium: 920mg
- Total Carbohydrates: 35g
- Protein: 34g
Hy-Vee Test Kitchen