Grilled Chicken Panzanella
One of those main course salads that you'll want to enjoy all summer long!
Servings: 6 people
Ingredients
For the salad:
- 2 pounds colorful heirloom tomatoes sliced into wedges
- 1 pint cherry tomatoes halved
- 1 English cucumber halved, cut into 1/2-inch half moons
- 1/2 small red onion thinly sliced
- 1/2 cup pitted castelvetrano olives halved
- fresh basil to garnish
For the Chicken
- 1 pound chicken breasts
- 4 tablespoons olive oil
- 2 lemons zest freshly grated and juiced
- 4 garlic cloves chopped
- 4 tablespoons fresh dill chopped
- 1 tablespoon red wine vinegar
- Kosher salt and freshly cracked black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
For the Croutons:
- 1 9- ounce baguette sliced
- 8 tablespoons olive oil
- 4 cloves garlic chopped
- 1 tsp Gaby’s Go To seasoning
For the Vinaigrette:
- 1 shallot roughly chopped
- 2 cloves garlic chopped
- 1 lemon juiced
- 4 teaspoons champagne vinegar
- 1/3 cup olive oil
- kosher salt to taste
Instructions
For the Chicken
- Combine the chicken with the marinade ingredients and marinate for 2 hours. Once marinated, remove from the marinade, and grill both sides until just cooked through. Transfer to cutting board and let rest 10 minutes. Slice against the grain and transfer to a large serving bowl. Add the tomatoes, cherry tomatoes, cucumber, olives and red onion. Add croutons and dressing
For the Croutons
- Drizzle the bread with olive oil, garlic and seasoning mixture. Transfer sliced bread to grill. Grill for 5-7 minutes until each side is golden brown. Remove from grill and let cool before ripping apart and serving. Add to salad ingredients
For the Vinaigrette:
- Combine all the ingredients and whisk until emulsified. Drizzle over salad. Add basil as needed.
To Assemble
- Combine all components on a large platter and drizzle with the vinaigrette. Toss and serve immediately.