Best 5 Panzanella With Grilled Chicken Recipes

Indulge in the vibrant flavors of Panzanella with Grilled Chicken, a delightful Italian salad that combines the freshness of summer vegetables, the smokiness of grilled chicken, and the tangy zest of a light vinaigrette dressing. This classic dish undergoes a delicious transformation, introducing a symphony of textures and flavors that will tantalize your taste buds. Discover a collection of Panzanella recipes that showcase the versatility of this timeless salad, offering variations that cater to diverse dietary preferences and culinary adventures. From a classic Panzanella with Grilled Chicken that stays true to tradition to a vegan version bursting with colorful vegetables, these recipes promise a refreshing and satisfying meal that celebrates the bounty of the season. Get ready to embark on a culinary journey where rustic charm meets modern innovation, creating a delightful symphony of flavors in every bite.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED PANZANELLA

Grilled Panzanella image

Provided by Ina Garten Bio & Top Recipes

Categories side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 13

Ingredients

Good olive oil
1 teaspoon minced garlic
1/2 teaspoon Dijon mustard
2 tablespoons champagne vinegar
Kosher salt and freshly ground black pepper
1/2 hothouse cucumber, unpeeled, seeded and sliced 1/2-inch thick
1 large ripe tomato, cut into 1-inch cubes
10 large basil leaves
3 tablespoons capers, drained
1 red onion, sliced into 1/4 inch rounds
1 red bell pepper, seeded and cut into 3 large pieces
1 yellow bell pepper, seeded and cut into 3 large pieces
1/2 small ficelle, cut into 1-inch thick slices

Steps:

Prepare a charcoal grill with hot coals. Brush the grilling rack with olive oil.
In a small bowl, whisk together the garlic, mustard, vinegar, 1/4 cup olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
Place the cucumber, tomato, basil and capers in a large bowl, sprinkle with salt and pepper and toss together. Set aside.
When the grill is ready, brush 1 side of the onion slices and the peppers with olive oil. Place them, olive oil side down, on the grill and cook for 4 minutes. Brush the other side with olive oil, turn them over and continue cooking an additional 4 minutes. Remove the vegetables from the grill and place on a cutting board. Slice the peppers 1/2-inch thick, separate the onion rings and add them both to the cucumber mixture.
Brush the bread slices on both sides with olive oil and toast them on the grill until golden. Add them to the cucumber mixture. Pour the reserved vinaigrette over the vegetables and toss together. Serve warm.

Nutrition Facts : Calories 241 calorie, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 737 milligrams, Carbohydrate 30 grams, Fiber 2 grams, Protein 5 grams, Sugar 4 grams

GRILLED CHICKEN PANZANELLA RECIPE

Grilled Chicken Panzanella Recipe image

Grilled chicken turns this summertime salad into a main course. Toasting the bread on the grill lets it sop up all of the juice from those farm fresh tomatoes without getting too mushy.

Provided by Yvonne Ruperti

Categories Entree Dinner Salads Salad

Time 45m

Yield 6

Number Of Ingredients 11

Ingredients

1 (9-ounce) baguette, halved lengthwise
16 ounces boneless, skinless, chicken breast (about 2 large breast halves)
10 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
2 pounds tomatoes (about 4 to 5 large), cored, cut into 1 1/2-inch cubes
1 English cucumber, halved, cut into 1/2-inch half moons
1/2 small red onion, sliced thin
1/2 cup pitted kalamata olives, halved
3/4 cup basil leaves, roughly torn
3 tablespoons red wine vinegar
2 tablespoons balsamic vinegar

Steps:

Heat grill to moderate heat. Place baguette halves on grill, cut side down, and grill until lightly toasted. Transfer to cutting board and let cool. Cut into 1 1/2-inch cubes and reserve.
Rub chicken with 1 tablespoon oil and season with salt and pepper. Grill both sides until just cooked through (160°F). Transfer to cutting board and let rest 10 minutes. Cut into 1 1/2-inch cubes.
Place tomatoes, cucumbers, onion, olives, basil, bread, and chicken in a large bowl. Whisk remaining 9 tablespoons oil, red wine vinegar, balsamic vinegar, 1 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl until combined.
Pour over salad and toss thoroughly to moisten. Let salad sit 15 minutes. Season to taste and serve.

Nutrition Facts : Calories 475 kcal, Carbohydrate 32 g, Cholesterol 48 mg, Fiber 3 g, Protein 24 g, SaturatedFat 4 g, Sodium 692 mg, Sugar 8 g, Fat 28 g, ServingSize serves 4 to 6, UnsaturatedFat 0 g

GRILLED CHICKEN MARBELLA PANZANELLA

Grilled Chicken Marbella Panzanella image

This recipe is sponsored by Do Good Chicken. In a lighter take on the trendy retro dish, chicken breasts and fresh seasonal stone fruit replace the usual quartered chicken and dried fruit. They're marinated in a caper-and-olive-flecked dressing, then grilled and served on a bed of flame-kissed greens and toasted bread. The extra dressing becomes the classic savory-sweet white wine sauce that pulls all the flavors of this salad together.

Provided by Food Network Kitchen

Categories main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1/2 cup pitted Spanish green olives, halved, plus 2 tablespoons olive brine
1/3 cup red wine vinegar
1/4 cup apricot preserves
1/4 cup capers with brine
1/4 cup packed light brown sugar
1 tablespoon fresh oregano leaves, chopped
1/3 cup plus 1 tablespoon olive oil
Kosher salt and freshly ground black pepper
1 1/2 pounds ripe but firm stone fruit, such as plums, apricots, peaches, nectarines or a mix, cut into wedges
1 1/2 pounds boneless skinless chicken breasts, such as Do Good Boneless Skinless Chicken Breasts, cut in half parallel to the cutting board
3 cloves garlic, chopped
1/2 cup dry white wine (or 1/4 cup white wine vinegar mixed with 1/4 cup water)
Four 1-inch-thick slices day-old sourdough or other country-style bread (about 8 ounces)
2 romaine hearts, quartered lengthwise, root ends kept intact

Steps:

Whisk the olives, olive brine, vinegar, apricot preserves, capers and brine, brown sugar, oregano, 1/3 cup of the olive oil, 1 tablespoon salt and several grinds of black pepper in a medium bowl until the sugar and salt are dissolved.
Combine 1/4 cup of the dressing with the fruit in another medium bowl, cover and marinate for 30 minutes at room temperature. Combine 1/4 cup of the remaining dressing with the chicken in a third medium bowl, cover and marinate for 30 minutes in the refrigerator. Reserve the remaining dressing.
Preheat a large grill pan or a grill over medium-high heat.
Meanwhile, heat the remaining 1 tablespoon olive oil in a medium saucepan over medium-high heat until shimmering. Add the garlic and cook, stirring, until fragrant and softened but not brown, about 1 minute. Add the wine, bring to a boil and cook until reduced by half, about 3 minutes. Add the reserved dressing, bring to a boil and cook until slightly thickened, about 5 minutes. Keep warm.
Grill the chicken and fruit, flipping the chicken halfway through and turning the fruit frequently, until the chicken is cooked through and the fruit is caramelized, 5 to 7 minutes. Transfer to a cutting board and let rest.
Grill the bread, flipping occasionally, until toasted, about 5 minutes. Transfer to a serving platter and tear into bite-size pieces when cool enough to handle. Right before serving, grill the lettuce, turning occasionally, until slightly wilted and charred in spots, about 3 minutes. Transfer to the serving platter and toss with the torn bread. Slice the chicken and arrange it, along with the fruit, over the bread and greens. Drizzle with the warm dressing and season with salt and pepper.

PANZANELLA WITH GRILLED CHICKEN

Panzanella With Grilled Chicken image

Provided by Molly O'Neill

Categories dinner, main course

Time 2h30m

Yield Six servings

Number Of Ingredients 18

Ingredients

1/2 cup fresh lemon juice
1/4 cup olive oil
4 cloves garlic, peeled and coarsely chopped
1 teaspoon freshly ground black pepper, plus more to taste
1 1/2 pounds boneless, skinless chicken breasts
Salt, to taste
1/2 cup fresh basil leaves, cut across into thin strips
8 cups crustless bread cubes (1 inch) from good, firm, country-style bread
About 1 1/4 cups water
9 large tomatoes, cored and cut into medium dice
1 large red onion, peeled and cut into small dice
4 large cloves garlic, peeled and minced
1 cup chopped Italian parsley
1 1/2 tablespoons chopped fresh rosemary
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons red-wine vinegar
1 tablespoon salt
Freshly ground black pepper to taste

Steps:

To make the chicken, combine the lemon juice, olive oil, garlic and pepper in a large, shallow dish. Add the chicken and coat on both sides. Marinate in the refrigerator at least 2 hours.
To make the salad, toss the bread with just enough water to moisten it completely. Let stand for 10 minutes. Squeeze out the excess water and place in a bowl. Toss with the tomatoes, onion, garlic, parsley and rosemary. Mix in the olive oil, vinegar, salt and pepper. Store in the refrigerator for 1 hour.
Start a charcoal grill. Grill the chicken until just cooked through, about 3 to 4 minutes per side. Season with salt and pepper to taste. Slice the chicken on the diagonal into thin strips.
Divide the salad among 6 plates. Fan the chicken over the salad and garnish with the basil. Serve immediately.

Nutrition Facts : @context http, Calories 492, UnsaturatedFat 16 grams, Carbohydrate 42 grams, Fat 21 grams, Fiber 6 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1235 milligrams, Sugar 11 grams, TransFat 0 grams

PANZANELLA WITH GRILLED CHICKEN

Panzanella With Grilled Chicken image

Provided by Molly O'Neill

Categories dinner, main course

Time 2h25m

Yield Six servings

Number Of Ingredients 18

Ingredients

1/2 cup fresh lemon juice
1/4 cup olive oil
4 cloves garlic, peeled and coarsely chopped
1 teaspoon freshly ground pepper, plus more to taste
1 1/2 pounds boneless, skinless chicken breasts
Kosher salt, to taste
1/2 cup fresh basil leaves, cut across into thin strips
8 cups crustless bread cubes (1 inch), from good, firm, country-style bread About
1 1/4 cups water
9 large tomatoes, cut into medium dice
1 large red onion, peeled and cut into small dice
4 large cloves garlic, peeled and minced
1 cup chopped Italian parsley
1 1/2 tablespoons chopped fresh rosemary
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons red-wine vinegar
1 tablespoon kosher salt
Freshly ground pepper to taste

Steps:

To make the chicken, combine the lemon juice, olive oil, garlic and pepper in a large, shallow dish. Add the chicken and turn to coat on both sides. Marinate in the refrigerator at least 2 hours.
To make the salad, toss the bread with enough water to moisten it completely. Let stand for 10 minutes. Squeeze out the excess water and coarsely chop the bread. Place in a bowl and toss with the tomatoes, onion, garlic, parsley and rosemary. Mix in the olive oil, vinegar, salt and pepper. Set aside.
Start a charcoal grill. Grill the chicken until just cooked through, about 3 to 4 minutes per side. Season with salt and pepper to taste. Slice the chicken on the diagonal into thin strips.
Divide the salad among 6 plates. Fan the chicken over the salad and garnish with the basil. Serve immediately.

Nutrition Facts : @context http, Calories 492, UnsaturatedFat 16 grams, Carbohydrate 43 grams, Fat 21 grams, Fiber 6 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1236 milligrams, Sugar 11 grams, TransFat 0 grams

Tips:

Use a variety of tomatoes for the best flavor. Cherry tomatoes, Roma tomatoes, and heirloom tomatoes are all good choices.
You can toast the bread before adding it to the salad, but it's not necessary.
If you don't have any basil on hand, you can substitute another herb, such as oregano or thyme.
Panzanella is best served fresh, but it can be stored in the refrigerator for up to 2 days.
To make a vegetarian version of this salad, omit the chicken and add some extra vegetables, such as zucchini or bell peppers.

Conclusion:

Panzanella is a delicious and refreshing salad that is perfect for summer. It is easy to make and can be tailored to your own taste. With its combination of fresh tomatoes, cucumbers, onions, and basil, panzanella is a salad that is sure to please everyone at your table.