Grilled Chicken Panzanella

Show/Hide Grilled Chicken Panzanella
Serves 2 | Prep/Cook Time: 15 Min
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Calories
323
Protein
27g
Sodium
898mg
Sat.Fat
1g
Sugar
1g
INGREDIENTS
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
INSTRUCTIONS
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.
Step 2: 
Marinate
Brush some of the remaining dressing over both sides of each slice of bread. Toss the remaining with the chicken breasts.
Step 1: 
Preheat Grill
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.
TIP Show/Hide
Panzanella is a great way to use up leftover bread. Use a good quality olive oil for the best flavor.

Perdue