Balsamic Grilled Chicken Caprese Salad
|Serving Per Recipe: 2|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 8g||12%|
|Saturated Fat 1g||5%|
|Total Carbs 16g||15%|
|Dietary Fiber 2g||%|
|Vitamin A 12%|
|Vitamin C 16%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
Find Your Store
2 tablespoonsolive oil
1/4 cupbalsamic vinegar
1 clovegarlic, minced
2 slicesthick, day-old Italian bread
2 vine ripened tomatoes, chopped
1/2 cupbasil leaves, torn
1/2 cupyellow pepper, chopped
1/4 red onion, sliced
1/4 cupEnglish cucumber, chopped
2 tablespoonspitted oil-cured black olives
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.
Brush some of the remaining dressing over both sides of each slice of bread. Toss the remaining with the chicken breasts.
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.
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.
Grilled Chicken PanzanellaAdd Your Comment