Chicken: Panzanella Salad with Grilled Chicken
Shared with me by: Kathy H-K (friend and former co-worker)
Carrie's favorite summer meal
Ingredients
- 1 lb. skinless, boneless chicken breasts (I use 3 chicken breasts)
- 1 clove of minced garlic
- salt and pepper
- 2 med. red peppers, each cut into 1 inch chunks (can use orange & yellow also to equal 2 peppers)
- 1 med. red onion, cut into 1/2 in pieces
- 2 Tbsp. extra virgin olive oil
- 4 slices of multi-grain or French Pheasant bread (we use Breadsmith and cut into 3/4 in. thick slices. Any good bread will work.)
- 2-3 Roma tomatoes cut into 1-in chunks or a mix of yellow and cherry tomatoes
- 1/4 c. loosely packed small fresh basil leaves or 2 Tbls. chopped leaves
Vinaigrette
- 2 Tbsp. red wine vinegar
- 1 clove garlic, crushed w/press
- 1/2 t. salt
- 1/4 t. coarsely ground black pepper
- 2 Tbsp. extra virgin olive oil
Instructions
Combine garlic, salt and pepper to marinade chicken all day in a ziploc bag.
Vinaigrette: In a large bowl, whisk together wine vinegar, garlic, salt, pepper and olive oil until blended; set aside.
Place peppers & onion chunks in a foil pan and coat with 2 tablespoons olive oil.
Next, grill chicken like you normally would on hot grill grate.
Finally, brush bread slices with 2 tablespoons of olive oil, to lightly coat both sides. May need to use a little more oil.
Cook peppers and onions about 15-20 minutes or until lightly browned and tender, turning once.
Cook chicken at the same time, about 15 minutes or until chicken loses its pink color
Cook bread about 3 min. or until lightly toasted, turning over once.
As bread and chicken are done, transfer to cutting board. Cut bread slices and chicken, into 1/2 inch pieces.
Into the large bowl with vinaigrette, combine the chopped tomatoes, basil, bread, peppers, onions, and chicken; toss to coat and serve.
NOTE: This is a great dish served with corn on the cob.