Grilled Chicken Panzanella
In The Fresh Meat Case
Grilled Chicken Panzanella
In The Fresh Meat Case
In The Fresh Meat Case
Made With:
PERDUE® PERFECT PORTIONS® Boneless Skinless Chicken Breast All Natural
PREP TIME: 0min COOK TIME: 15min
Serves 2
- 323
Calories - 27g
Protein - 898mg
Sodium - 1g
Sat. Fat - 1g
Sugar 
Ingredients
2 tbsp. olive oil
1/4 cup balsamic vinegar
3/4 tsp. salt
1 clove garlic, minced
2 slices thick, day-old Italian bread
2 vine ripened tomatoes, chopped
1/2 cup basil leaves, torn
1/2 cup yellow pepper, chopped
1/4 red onion, sliced
1/4 cup English cucumber, chopped
2 tbsp. pitted oil-cured black olives
Step 1
Preheat the grill to medium-high; lightly coat the grate with cooking oil. Whisk the oil with the vinegar, salt and garlic. Reserve 1/4 cup and set aside.
Step 2
Brush some of the remaining dressing over both sides of each slice of bread. Toss the remaining with the chicken breasts.
Step 3
Place the chicken and bread on the grill and immediately reduce the heat to medium. Cook the chicken for 5 to 7 minutes per side or until cooked through. Grill the bread for 3 minutes per side or until well-marked and toasted. Cool completely.
Step 4
Chop the chicken and bread into bite-sized pieces. Toss with the tomatoes, basil, yellow pepper, onion, cucumber, olives and the reserved dressing. Let stand 10 minutes before serving.
TIP
TIP: Panzanella is a great way to use up leftover bread. Use a good quality olive oil for the best flavor.
105 MIN
