Chicken Pesto Panzanella Salad
This Chicken Pesto Panzanella Salad is a vibrant Italian bread salad that brings together the juicy, grilled flavors of chicken and the herby punch of pesto. Tossed with crunchy, toasted bread, ripe tomatoes, and a variety of fresh vegetables, it’s a perfect meal for a light lunch or a picnic.
Ingredients:
- 2 boneless, skinless chicken breasts
- Salt and freshly ground black pepper
- 1/2 cup prepared pesto
- 4 cups day-old ciabatta or sourdough bread, cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 ripe tomatoes, chopped
- 1 cucumber, peeled and diced
- 1 small red onion, thinly sliced
- 1/2 cup pitted kalamata olives, halved
- 1/2 cup shaved Parmesan cheese
- 2 tablespoons balsamic vinegar
- 1/4 cup extra-virgin olive oil
- 1/2 cup fresh basil leaves, torn
Instructions:
- Season chicken breasts with salt and pepper. Grill over medium-high heat until cooked through, about 6-7 minutes per side. Let them rest before cutting into bite-sized pieces.
- In a large bowl, toss the bread cubes with 2 tablespoons of olive oil, salt, and pepper. Spread onto a baking sheet and toast in the oven at 375°F (190°C) until golden brown, about 10-15 minutes.
- In the meantime, combine tomatoes, cucumber, red onion, and olives in a large bowl.
- Whisk together the balsamic vinegar and extra-virgin olive oil in a small bowl.
- Add the grilled chicken pieces and toasted bread to the bowl of vegetables. Drizzle the balsamic dressing over the salad and toss to combine.
- Gently fold in the pesto until all ingredients are well coated. If necessary, adjust seasoning with more salt and pepper.
- Sprinkle with shaved Parmesan cheese and fresh basil leaves just before serving.
This Chicken Pesto Panzanella Salad is a delightful dish that showcases the best of summer’s produce and the comfort of grilled chicken. It’s the perfect recipe to enjoy the outdoors or to bring a piece of sunshine to your table!