Grilled Chicken Panzanella
Total Time
2 hours and 15 minutes
Prep Time
2 hours
Cook Time
15 minutes
Rating
5 out of 5 stars
(6)
Ingredients
6 servings
- 2 pounds colorful heirloom tomatoes (sliced into wedges)
- 1 pint cherry tomatoes (halved)
- 1 English cucumber (halved, cut into 1/2-inch half moons)
- 1/2 small red onion (thinly sliced)
- 1/2 cup pitted castelvetrano olives (halved)
- fresh basil to garnish
- 1 pound chicken breasts
- 4 tablespoons olive oil
- 2 lemons (zest freshly grated and juiced)
- 4 garlic cloves (chopped)
- 4 tablespoons fresh dill (chopped)
- 1 tablespoon red wine vinegar
- Kosher salt and freshly cracked black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1 9- ounce baguette (sliced)
- 8 tablespoons olive oil
- 4 cloves garlic (chopped)
- 1 tsp Gaby’s Go To seasoning
- 1 shallot (roughly chopped)
- 2 cloves garlic (chopped)
- 1 lemon (juiced)
- 4 teaspoons champagne vinegar
- 1/3 cup olive oil
- kosher salt to taste
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Preparation
Step 1
For the Chicken
Step 2
Combine the chicken with the marinade ingredients and marinate for 2 hours. Once marinated, remove from the marinade, and grill both sides until just cooked through. Transfer to cutting board and let rest 10 minutes. Slice against the grain and transfer to a large serving bowl. Add the tomatoes, cherry tomatoes, cucumber, olives and red onion. Add croutons and dressing
Step 3
For the Croutons
Step 4
Drizzle the bread with olive oil, garlic and seasoning mixture. Transfer sliced bread to grill. Grill for 5-7 minutes until each side is golden brown. Remove from grill and let cool before ripping apart and serving. Add to salad ingredients
Step 5
For the Vinaigrette:
Step 6
Combine all the ingredients and whisk until emulsified. Drizzle over salad. Add basil as needed.
Step 7
To Assemble
Step 8
Combine all components on a large platter and drizzle with the vinaigrette. Toss and serve immediately.
Step 9
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