Spring Chicken Panzella Salad
Spring Chicken Panzella Salad is a vibrant, flavor-packed dish that evokes the essence of spring with every bite. This delightful salad features tender grilled chicken, fresh vegetables, and hearty bread, all dressed in a tangy balsamic vinaigrette. Perfect for gatherings or a refreshing weeknight dinner, this recipe transforms simple ingredients into an unforgettable culinary experience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 6
- Category: Salad
- Method: Grilling
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 2 cloves fresh garlic, minced
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, sliced
- 1 cup fresh basil leaves, torn
- ¼ cup balsamic vinegar
- ¼ cup extra virgin olive oil
- Salt and pepper to taste
- 4 cups sourdough bread (cubed or torn)
Instructions
- Preheat grill or stovetop grill pan over medium-high heat. Season chicken with salt, pepper, and minced garlic. Grill for 6-7 minutes per side until cooked through (165°F internal temperature). Let rest before slicing.
- While chicken cooks, prepare veggies: halve cherry tomatoes, slice cucumber, and tear basil leaves.
- In a bowl, whisk together balsamic vinegar and olive oil; season with salt and pepper.
- In a large bowl, combine sliced chicken, chopped vegetables, and cubed bread. Drizzle with dressing and toss gently.
- Allow salad to rest for 10 minutes before serving at room temperature or chilled.
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 450
- Sugar: 3g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 80mg
Keywords: Customize by adding seasonal vegetables or cheese such as feta for added flavor. For meal prep, store components separately to maintain freshness.