Grilled Chicken Breast Panzanella Salad
Impress at your next outdoor get together with the perfectly grilled chicken breast. Pair it with a Panzanella salad, an Italian classic, to add some freshness to your meal!
Grilled Chicken Breast Panzanella Salad
Chef Kai
Servings
4
Prep Time
25 minutes
Cook Time
20 minutes
Succulent chicken breast, crusty grilled Sourdough, grilled vegetables, and Asiago cheese all come together to create a wonderfully complex yet simple salad that will impress.
Ingredients
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2 Chicken Breasts
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1 Deepwater Blend
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1 Large Cucumber (diced medium)
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1/2 lb Medley Tomatoes
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1 Eggplant (sliced lengthwise, 1/2" thick)
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0.5lb Mixed Mini Bell Peppers
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4 Slices Sourdough Loaf
1 Small Zucchini (yellow or green, sliced lengthwise, 1/2" thick)
1 Red Onion (sliced into rounds)
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Olive Oil
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6-8 Basil Leaves (torn)
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150g Asiago Cheese (shaved)
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1/4 Cup Red Wine Vinegar (or Balsamic / Sherry Vinegar)
Juice of half a lemon
Directions
Season the chicken breasts with salt and pepper and grill. 4-5 minutes a side, turning 1/4 way halfway through for nice grill marks. Allow to rest.
Toss Medley Tomatoes, Eggplant, Red Onion, Zucchini and Mini Mixed bell peppers with olive oil to coat and salt and pepper. Grill until nicely charred and cooked. Set aside.
Take the sourdough slices and rub with olive oil, salt and pepper, grill until nicely charred.
Slice the bell peppers into rings, dice the eggplant and zucchini, and tear the sourdough into large chunks.
In a large bowl, add all the grilled vegetables, the diced cucumber and the Deepwater blend lettuce. Toss with a 1/4 cup Olive oil and 1/4 cup Red wine vinegar. Toss to coat and adjust seasoning.
On a large dinner plate, portion out the salad with all the fixings. Slice the chicken breast and fan out over the salad. Garnish with torn basil and Asiago shreds. Squeeze fresh lemon juice over top to finish.
Recipe Note
Any grilled vegetables can compliment this dish, so be creative and have fun with seasonal produce.
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