Grilled Chicken Panzanella
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Grilled Chicken Panzanella

Grilled Chicken Panzanella

Serves 2 | Prep/Cook Time: 15 Min
  • Calories 323
  • Protein 27g
  • Sodium 898mg
  • Sat.Fat 1g
  • Sugar 1g
Nutritional Information
Serving Per Recipe: 2
Amount Per Serving
Calories 323
% Daily Value*
Total Fat 8g 12 %
Saturated Fat 1g 5 %
Cholesterol 62g 22 %
Sodium 898mg 37 %
Total Carbs 16g 15 %
Dietary Fiber 2g %
Sugars 1g
Protein 27g
Vitamin A 12%
Vitamin C 16%
Calcium 2%
Iron 10%
*Percent Daily Values are based
on a 2,000 calorie diet.

2 PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breast, All Natural (1.5 lbs.)
2 tablespoons olive oil
1/4 cup balsamic vinegar
3/4 teaspoon 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 tablespoons pitted oil-cured black olives
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.
2 Brush some of the remaining dressing over both sides of each slice of bread. Toss the remaining with the chicken breasts.
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.
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: Panzanella is a great way to use up leftover bread. Use a good quality olive oil for the best flavor.

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Serves 2

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