Description
Panzanella Toscana with Grilled Chicken is a fresh and hearty Tuscan bread salad featuring juicy grilled chicken, ripe tomatoes, cucumbers, red onions, and crusty bread soaked in a tangy vinaigrette.
Ingredients
Units
Scale
- 2 cups day-old crusty bread, cubed
- 2 grilled chicken breasts, sliced
- 2 cups cherry tomatoes, halved
- 1 cucumber, sliced
- 1/2 red onion, thinly sliced
- 1/4 cup fresh basil leaves
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Grill the chicken breasts until fully cooked, then slice and set aside.
- Cube the day-old bread and toast it in a dry skillet or oven until lightly crispy.
- In a large bowl, combine the cherry tomatoes, cucumber, red onion, and basil.
- In a small bowl, whisk together olive oil, red wine vinegar, garlic, salt, and pepper to make the vinaigrette.
- Add the bread cubes and grilled chicken slices to the vegetable mixture.
- Pour the vinaigrette over the salad and toss until everything is well coated.
- Let sit for at least 10 minutes to allow the bread to absorb the dressing.
- Serve at room temperature and enjoy.
Notes
- Use high-quality, slightly stale bread for best texture.
- Letting the salad rest allows flavors to meld and the bread to soften slightly.
- Add capers or olives for extra tang if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 55mg