Panzanella With Grilled Chicken Recipes

GRILLED PANZANELLA

Steps:

• Prepare a charcoal grill with hot coals. Brush the grilling rack with olive oil.
• In a small bowl, whisk together the garlic, mustard, vinegar, 1/4 cup olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
• Place the cucumber, tomato, basil and capers in a large bowl, sprinkle with salt and pepper and toss together. Set aside.
• When the grill is ready, brush 1 side of the onion slices and the peppers with olive oil. Place them, olive oil side down, on the grill and cook for 4 minutes. Brush the other side with olive oil, turn them over and continue cooking an additional 4 minutes. Remove the vegetables from the grill and place on a cutting board. Slice the peppers 1/2-inch thick, separate the onion rings and add them both to the cucumber mixture.
• Brush the bread slices on both sides with olive oil and toast them on the grill until golden. Add them to the cucumber mixture. Pour the reserved vinaigrette over the vegetables and toss together. Serve warm.

GRILLED CHICKEN PANZANELLA RECIPE

Steps:

• Heat grill to moderate heat. Place baguette halves on grill, cut side down, and grill until lightly toasted. Transfer to cutting board and let cool. Cut into 1 1/2-inch cubes and reserve.
• Rub chicken with 1 tablespoon oil and season with salt and pepper. Grill both sides until just cooked through (160°F). Transfer to cutting board and let rest 10 minutes. Cut into 1 1/2-inch cubes.
• Place tomatoes, cucumbers, onion, olives, basil, bread, and chicken in a large bowl. Whisk remaining 9 tablespoons oil, red wine vinegar, balsamic vinegar, 1 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl until combined.
• Pour over salad and toss thoroughly to moisten. Let salad sit 15 minutes. Season to taste and serve.

PANZANELLA WITH GRILLED CHICKEN

Steps:

• To make the chicken, combine the lemon juice, olive oil, garlic and pepper in a large, shallow dish. Add the chicken and coat on both sides. Marinate in the refrigerator at least 2 hours.
• To make the salad, toss the bread with just enough water to moisten it completely. Let stand for 10 minutes. Squeeze out the excess water and place in a bowl. Toss with the tomatoes, onion, garlic, parsley and rosemary. Mix in the olive oil, vinegar, salt and pepper. Store in the refrigerator for 1 hour.
• Start a charcoal grill. Grill the chicken until just cooked through, about 3 to 4 minutes per side. Season with salt and pepper to taste. Slice the chicken on the diagonal into thin strips.
• Divide the salad among 6 plates. Fan the chicken over the salad and garnish with the basil. Serve immediately.

PANZANELLA WITH GRILLED CHICKEN

Steps:

• To make the chicken, combine the lemon juice, olive oil, garlic and pepper in a large, shallow dish. Add the chicken and turn to coat on both sides. Marinate in the refrigerator at least 2 hours.
• To make the salad, toss the bread with enough water to moisten it completely. Let stand for 10 minutes. Squeeze out the excess water and coarsely chop the bread. Place in a bowl and toss with the tomatoes, onion, garlic, parsley and rosemary. Mix in the olive oil, vinegar, salt and pepper. Set aside.
• Start a charcoal grill. Grill the chicken until just cooked through, about 3 to 4 minutes per side. Season with salt and pepper to taste. Slice the chicken on the diagonal into thin strips.
• Divide the salad among 6 plates. Fan the chicken over the salad and garnish with the basil. Serve immediately.

GRILLED SUMMER PANZANELLA

Steps:

• Prepare a grill or large grill pan for medium heat. Clean and oil the grill grates.
• Grill the corn, turning often to char all sides, about 10 minutes. Transfer to a cutting board and let cool slightly before cutting the kernels from the cobs. Transfer the kernels to a large bowl.
• Cut the bread into 1 1/2-inch-thick slices. Liberally drizzle both sides with oil and season with salt and pepper. Working in batches if needed, grill until charred and crispy, 3 to 4 minutes per side. Transfer to a cutting board, cut into 1-inch cubes and put in the bowl with the corn.
• Cut the tomatoes. If using large heirlooms cut into 1/2-inch dice. If using grape or cherry heirlooms, halve the smaller ones and quarter the larger ones. Transfer to the bowl with the corn and bread, along with the cucumbers, basil, chives and vinegar. Drizzle with oil and season with salt and pepper. Toss to coat and taste for seasoning, adding more vinegar if needed. Serve immediately.