Grilled Chicken Panzanella

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PERDUE^® PERFECT PORTIONS^® Boneless Skinless Chicken Breast All Natural (1.5 lbs.)

In The Fresh Meat Case

Grilled Chicken Panzanella

In The Fresh Meat Case

Made With:

PERDUE^® PERFECT PORTIONS^® Boneless Skinless Chicken Breast All Natural (1.5 lbs.)

PREP TIME: 0min COOK TIME: 15min
Serves 2

PREP TIME: 0min COOK TIME: 15min

Serves 2

323
Calories
27g
Protein
898mg
Sodium
1g
Sat. Fat
1g
Sugar

Serving Per Recipe: 2
Amount Per Serving
Calories 323
% Daily Value*
Total Fat 8g	12%
	Saturated Fat 1g	5%
Cholesterol 62mg	%
Sodium 898mg	37%

Total Carbs 16g	15%
	Dietary Fiber 2g	%
	Sugars 1g
Protein 27g
Vitamin A 0%
Vitamin C 16%
Calcium 2%
Iron 10%
*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

2 PERDUE^® PERFECT PORTIONS^® Boneless Skinless Chicken Breast All Natural (1.5 lbs.)

2 tbsp. olive oil

1/4 cup balsamic vinegar

3/4 tsp. salt

1 clove garlic, minced

2 slices thick, day-old Italian bread

2 vine ripened tomatoes, chopped

1/2 cup basil leaves, torn

1/2 cup yellow pepper, chopped

1/4 red onion, sliced

1/4 cup English cucumber, chopped

2 tbsp. pitted oil-cured black olives

Step 1

Preheat the grill to medium-high; lightly coat the grate with cooking oil. Whisk the oil with the vinegar, salt and garlic. Reserve 1/4 cup and set aside.

Step 2

Brush some of the remaining dressing over both sides of each slice of bread. Toss the remaining with the chicken breasts.

Step 3

Place the chicken and bread on the grill and immediately reduce the heat to medium. Cook the chicken for 5 to 7 minutes per side or until cooked through. Grill the bread for 3 minutes per side or until well-marked and toasted. Cool completely.

Step 4

Chop the chicken and bread into bite-sized pieces. Toss with the tomatoes, basil, yellow pepper, onion, cucumber, olives and the reserved dressing. Let stand 10 minutes before serving.

TIP