Description
Panzanella Toscana with Grilled Chicken is a hearty and refreshing Italian bread salad combined with juicy grilled chicken for a satisfying meal.
Ingredients
Units
Scale
- 4 cups day-old rustic bread, cut into cubes
- 2 cups cherry tomatoes, halved
- 1 cucumber, diced
- 1 red onion, thinly sliced
- 1 yellow bell pepper, diced
- 2 grilled chicken breasts, sliced
- 1/4 cup fresh basil leaves, torn
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic, minced
- Salt and pepper, to taste
Instructions
- Grill the chicken breasts until fully cooked, then slice them and set aside.
- Place the bread cubes in a large bowl.
- Add the cherry tomatoes, cucumber, red onion, and yellow bell pepper to the bowl.
- In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, salt, and pepper.
- Pour the dressing over the bread and vegetables, tossing gently to combine.
- Fold in the grilled chicken slices and fresh basil leaves.
- Let the salad sit for 20-30 minutes before serving to allow the flavors to meld.
- Serve at room temperature and enjoy.
Notes
- Use day-old or slightly stale bread for best texture.
- Allowing the salad to rest is key for flavor development.
- Optional: Add capers or olives for extra tanginess.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg