Grilled Chicken Panzanella with Rosemary Balsamic Dressing
A hearty Tuscan-inspired bread salad featuring grilled chicken breast, crisp vegetables, and toasted bread cubes tossed in aromatic rosemary-balsamic dressing. This protein-packed version transforms the classic Italian panzanella into a complete meal perfect for summer dinners or outdoor gatherings. The key is adding the toasted bread at the last moment to maintain its satisfying crunch against the tender chicken and fresh vegetables.
Ingredients
- 1 lb chicken breasts, boneless and skinless
- ⅓ cup kalamata olives, pitted, sliced
- ½ lb green beans, trimmed and chopped
- 1 head lettuce, any crisp variety like romaine or boston leaf, chopped
- 2 large tomatoes, chopped
- 4 slices bread, thick-cut Italian-style, gluten-free
- 2 tbsp cooking oil
- ¼ cup rosemary-balsamic dressing(optional)
- 4 cloves garlic, minced
- 3 tbsp balsamic vinegar
- 1 tbsp dijon mustard
- 2 tbsp honey
- 1 lemon lemon juice
- ½ cup cooking oil
- 2 sprigs rosemary
Instructions
- 1
Preheat grill to 400F keeping one section on higher heat and another on lower heat, clean and oil grates
- 2
Remove chicken from marinade and sear over high heat for 2 to 3 minutes on each side
- 3
Transfer chicken to lower heat and cook until internal temperature reaches 165F, additional 2 to 3 minutes
- 4
Brush bread with oil and grill over indirect heat until deep brown and crisp, about 4 minutes each side
- 5
Cut cooled bread into 1 inch cubes
- 6
For stovetop method: place grill pan over medium-high heat, brush with oil and sear chicken 2 to 3 minutes per side
- 7
Lower heat to medium, cover with foil and cook 3 to 5 minutes until internal temperature reaches 165F
- 8
For stovetop bread: cut bread into 1 inch cubes, heat skillet over medium-high heat with oil and toast until golden brown on all sides, about 5 minutes
- 9
Slice chicken
- 10
Discard rosemary sprig from dressing
- 11
Toss lettuce, tomatoes, green beans, olives and chicken in dressing
- 12
Add bread cubes just before serving and toss to combine
Tips
Add bread cubes at the very last moment before serving to maintain their crispy texture and prevent them from becoming soggy.
Create temperature zones on your grill for perfect chicken - high heat for searing, lower heat for gentle cooking through.
Let the dressing marinate with rosemary sprigs while preparing other components for maximum herb flavor infusion.
Good to Know
Store assembled salad without bread cubes in refrigerator for up to 2 days. Add fresh bread cubes when serving.
Prepare dressing and cook chicken up to 1 day ahead. Toast bread cubes day of serving for best texture.
Serve immediately after adding bread cubes to maintain crunch. Best at room temperature.
Common Mistakes
Add bread cubes early to avoid soggy, mushy texture in final salad
Skip resting chicken after grilling to avoid dry, tough meat
Use wet or stale bread to avoid poor texture and flavor absorption
Substitutions
Gluten-Free Swaps
traditional option
General Alternatives
FAQ
Can I make this without a grill?
Yes, use a grill pan or regular skillet for chicken and toast bread cubes in a dry pan until golden brown and crispy on all sides.
How long will leftovers keep?
Store components separately - dressed vegetables and chicken keep 2 days refrigerated. Toast fresh bread cubes when ready to serve for best results.
Can I use different vegetables?
Absolutely. Try bell peppers, cucumber, or asparagus. Choose vegetables that provide good crunch and color contrast to complement the bread and chicken.