Chicken Panzanella Recipe
Grilled chicken breast with buttery croutons tossed with mixed greens, radicchio, shaved Brussels sprouts, apples, and pickled red onions with grilled lemon vinaigrette
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Ingredients
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For the Chicken
For the Croutons
For the Salad
For the Grilled Lemon Vinaigrette
Method
For the Chicken
- 1
Prepare the Chicken
Preheat a grill or grill pan over medium-high heat. Season the chicken breasts with olive oil, salt, black pepper, and garlic powder.
- 2
Grill the Chicken
Place the seasoned chicken breasts on the grill and cook for about 6-7 minutes on each side, or until they reach an internal temperature of 165°F. Remove from heat and let rest.
For the Croutons
- 3
- 4
Bake the Croutons
Spread the coated bread cubes on a baking sheet in a single layer. Bake for 10-15 minutes, or until golden brown and crispy. Remove and let cool.
For the Salad
- 5
Prepare the Salad Ingredients
In a large bowl, combine the mixed greens, shredded radicchio, shaved Brussels sprouts, sliced apple, and pickled red onions.
- 6
Add the Croutons
Once the croutons have cooled, add them to the salad mixture and toss gently.
For the Grilled Lemon Vinaigrette
- 7
- 8
Make the Vinaigrette
In a small bowl, squeeze the grilled lemon juice into a mixing bowl. Whisk in olive oil, honey, Dijon mustard, salt, and black pepper until well combined.
Assemble the Salad
- 9
Combine Everything
Slice the grilled chicken and add it on top of the salad. Drizzle the grilled lemon vinaigrette over the top and toss gently to combine.
- 10
Serve
Plate the salad and serve immediately, garnished with extra croutons if desired.
