Grilled Chicken & Veggie Panzanella Salad: Your Go-To Summer Meal
Embrace the sun-kissed days and long, warm evenings with a dish that perfectly captures the essence of summer: the Grilled Chicken and Veggie Panzanella Salad. This isn’t just any salad; it’s a celebration of fresh, seasonal ingredients, the smoky char of the grill, and the delightful texture of crusty bread soaking up a vibrant herb dressing. It’s quickly become a new favorite in my kitchen, making regular appearances for both lunch and dinner, and I’m sure it will become one of yours too.
What makes this grilled panzanella salad truly stand out is its beautiful balance of flavors and textures. Imagine tender, juicy grilled chicken, paired with sweet red bell peppers, crisp red onion, and tender zucchini, all kissed by the flames of the grill. These perfectly charred elements are then combined with generous chunks of artisan bread, which, after a quick grill, become wonderfully crusty on the outside and soft on the inside, ready to absorb the simple yet incredibly flavorful dressing of olive oil, tangy red wine vinegar, and an abundance of fresh herbs like chives and basil.
Every bite is a testament to simple, wholesome ingredients coming together to create something truly magical. It’s light enough for a hot summer day yet satisfying enough to be a complete meal. If only summer could last forever, this Grilled Chicken and Veggie Panzanella Salad would be on an indefinite repeat!
Why This Grilled Panzanella Salad is Your Summer Essential
This salad isn’t just delicious; it’s incredibly practical and versatile, making it an ideal choice for busy weeknights, leisurely weekend lunches, or even entertaining guests. Here’s why you’ll fall in love with it:
- Effortlessly Satisfying: Despite its gourmet appeal, this salad is surprisingly simple to prepare. The grill does most of the heavy lifting, infusing every component with irresistible smoky flavors.
- Nutrient-Packed Goodness: Loaded with lean protein from the chicken and a rainbow of fresh vegetables, it’s a wholesome meal that doesn’t compromise on taste.
- Perfect for Any Occasion: Whether you need a quick desk lunch or a light yet filling dinner, this panzanella fits the bill. Its ability to shine at room temperature also makes it fantastic for picnics, potlucks, and outdoor gatherings.
- Highly Customizable: Don’t have a specific vegetable on hand? No problem! This recipe is incredibly forgiving and encourages creativity. Swap in your favorites or whatever seasonal produce looks best at the market.
- A Taste of the Mediterranean: With its fresh herbs, olive oil, and emphasis on grilled ingredients, this dish brings the vibrant flavors of Mediterranean cuisine right to your table.
Tips for Grilling Success & Recipe Customization
To ensure your Grilled Chicken and Veggie Panzanella Salad turns out perfectly every time, keep these valuable tips in mind. The beauty of this dish lies in its adaptability, so feel free to experiment and make it your own!
Customizing Your Ingredients
- Vegetable Variations: While red onion, zucchini, and bell peppers are fantastic, don’t limit yourself! Consider adding other summer favorites like yellow summer squash, eggplant, cherry tomatoes (halved and grilled quickly), asparagus, or even mushrooms. The key is to cut them into large enough pieces so they don’t fall through the grill grates.
- Protein Power-Ups: Chicken breast is a wonderful choice, but this salad is equally delicious with other proteins. Try grilled steak (flank or sirloin), succulent shrimp, firm tofu, or even halloumi cheese for a delightful vegetarian twist. For a plant-based option, simply omit the chicken and add chickpeas or cannellini beans to the salad for extra protein.
- Bread Choices: Artisan bread with a good crust is ideal. Ciabatta, sourdough, or even a day-old baguette would work wonderfully. The slight staleness helps the bread hold its shape and absorb the dressing better without becoming soggy.
Mastering the Grill
- Handle the Bread with Care: The bread is the star of any panzanella, and grilling it properly is crucial. Keep a very close eye on it! It only needs about 20-30 seconds per side to achieve a beautiful char and crisp texture. It can go from perfectly toasted to burnt in a flash, so don’t step away from the grill.
- Tools for Easy Grilling: A grill basket is an absolute game-changer for grilling smaller vegetables and bread chunks. It prevents them from slipping through the grates and makes tossing them easier. If you don’t have one, a sturdy sheet of heavy-duty aluminum foil placed directly on the grill works as an excellent makeshift grilling surface. Alternatively, cut your vegetables into larger pieces before grilling and then slice them smaller after they’ve cooled.
- Don’t Overcrowd the Grill: For even cooking and optimal charring, ensure you grill the chicken, vegetables, and bread in batches if necessary. Overcrowding can lower the grill’s temperature and lead to steaming rather than grilling.
- Preheat Properly and Oil the Grates: Always preheat your grill to medium heat to ensure consistent cooking. Lightly oiling the grates before you start grilling will help prevent sticking, especially for the chicken and vegetables.
Serving & Enjoying Your Panzanella
- Room Temperature Perfection: While it’s delicious warm, this salad truly shines when served at room temperature. This allows the flavors to meld beautifully and the bread to absorb just the right amount of dressing without losing its texture. Make it ahead of time and let it sit for 15-30 minutes before serving.
- Garnish for Freshness: A final sprinkle of fresh chives or basil leaves before serving adds a wonderful burst of color and aromatic freshness.
- Storage: This salad is best enjoyed on the day it’s made, as the bread will soften over time. However, leftovers can be stored in an airtight container in the refrigerator for up to 1-2 days. The bread will become softer, but still delicious.
Grilled Bread Salad with Chicken Breast and Summer Vegetables
Pin Recipe
Leave a Review
Ingredients
- 2 chicken breasts
- 2 red bell peppers , sliced in large chunks
- 1 small red onion , sliced in large chunks
- 2 medium zucchini squash , sliced in large chunks
- 1 small loaf of artisan bread , torn into large chunks (about 6 cups)
- 3 tablespoons olive oil , divided
- Salt and pepper , to taste
Dressing:
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper , to taste
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh basil
Instructions
-
Preheat gas or charcoal grill to medium. Season chicken breast with salt and pepper and grill until cooked through, about 6-8 minutes on each side (will vary based on size of chicken breasts). Remove from heat and let cool to room temperature. Slice into large chunks.
-
Toss sliced red pepper, red onion, and zucchini with 2 tablespoons olive oil and salt and pepper. Using a grill basket or similar device to keep vegetables from falling through the cracks, cook on grill until charred and tender, about 5 minutes. Remove from heat and let cool to room temperature.
-
Toss torn bread with remaining 1 tablespoon olive oil and grill until bread just begins to char, about 30-40 seconds per side. Do not burn. Remove from heat.
-
To make the dressing, whisk together the olive oil, red wine vinegar, salt and pepper, chives and basil. Toss the chicken, vegetables and bread with the dressing. Serve with more fresh chives or basil leaves for garnish, if desired.
Notes
Essential Tools for Your Grilled Panzanella Journey
Having the right tools can make your grilling experience even smoother and more enjoyable. Here are a few items that can be particularly helpful for this grilled chicken and veggie panzanella salad recipe:
(Contains affiliate links)