A Healthy & Seasonal Sensation: Grilled Chicken Panzanella Salad

A Healthy & Seasonal Sensation: Grilled Chicken Panzanella Salad

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Bread, salad, and grilled chicken—does it get any better? This salad is light, refreshing, and packed with flavor. It’s an ideal option for a late-summer healthy seasonal meal, especially during August when the Tampa Bay area is still sizzling hot!

Using my indoor electric grill for this recipe has been a game-changer, but you can easily use a stovetop grill pan or fire up that backyard grill—it’s still summer, after all! This versatile recipe allows you to add whatever you love in a salad and put your own twist on it.

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Don’t have a grill? No problem! A rotisserie chicken from your favorite grocery store works just as well. Give this Grilled Chicken Panzanella Salad a try and let me know what you think. Share your creations by using #cookprayslay on social media. Here’s how to make it:

Grilled Chicken Panzanella Salad

Total time: 30 mins

Ingredients:

Chicken:

  • 16 ounces boneless, skinless chicken breast (about 2 large breast halves)
  • 4 tablespoons extra virgin olive oil, divided
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin

Croutons:

  • 1 long French baguette, cut into 1″ cubes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 garlic cloves, minced

Salad:

  • 1/2 pint grape tomatoes, halved (I used tri-color tomatoes)
  • 1/2 English cucumber, sliced
  • 1 red bell pepper, diced
  • 1 small red onion, sliced
  • 3 tablespoons Italian parsley, minced
  • Basil leaves
  • Additional toppings: avocado, feta, olives, mini sweet peppers

Dressing:

  • 1 teaspoon Dijon mustard
  • 1 shallot, roughly chopped
  • 2 garlic cloves
  • 3 tablespoons white wine vinegar
  • 1 lemon, juiced
  • 1/2 cup olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper

Directions:

For the Croutons

  1. Preheat the oven to 400°F.
  2. Drizzle the bread cubes with 2 tablespoons olive oil, minced garlic and a pinch of salt and pepper. Toss to coat.
  3. Spread the bread cubes on a baking sheet and toast in the oven for about 8 to 10 minutes, or until golden and crispy. Let cool completely before adding to the salad.

For the Chicken

  1. Rub the chicken breasts with 1 tablespoon olive oil and season with salt, pepper, smoked paprika and cumin.
  2. Grill the chicken on both sides until fully cooked, approximately 6-7 minutes per side.
  3. Transfer the chicken to a cutting board and let rest for 10 minutes before cutting into cubes or strips.

For the Dressing

  1. Combine the Dijon mustard, shallot, garlic, white wine vinegar, lemon juice, 1/2 cup olive oil, salt and pepper in a bowl.
  2. Whisk until the dressing is emulsified.

To Assemble

  1. In a large bowl, combine the tomatoes, cucumber, red bell pepper, red onion, parsley, basil and croutons.
  2. Add the grilled chicken pieces.
  3. Drizzle the salad with the prepared dressing and toss gently to combine.
  4. Garnish with additional basil leaves and any extra toppings of your choice.

Photo by Ginain Grayes, Cook Pray Slay, LLC | @cookprayslay