Sourdough Panzanella With Grilled Chicken

Sourdough Panzanella with Grilled Chicken is a delightful and flavorful dish that combines the rustic charm of sourdough bread with tender grilled chicken and fresh vegetables. It’s a perfect summer recipe that showcases the vibrant colors and flavors of the season.

To prepare this dish, start by grilling slices of sourdough bread until they are beautifully marked and crispy. Cut the grilled bread into cubes, which will add a satisfying crunch to the salad. Next, season boneless, skinless chicken breast halves with a blend of oregano, smoked paprika, salt, and pepper. Grill the chicken until it reaches a juicy and perfectly cooked temperature. Once rested, dice the chicken into bite-sized pieces. In a large bowl, combine the grilled bread cubes, grilled chicken, and an assortment of fresh ingredients. Chopped tomatoes, cucumber, red onion, and a medley of fresh herbs such as basil, parsley, cilantro, or mint add a burst of color and freshness to the dish. To bring everything together, whisk together olive oil, red-wine vinegar, anchovy fillet, and garlic to create a flavorful dressing. Pour the dressing over the bread, chicken, and vegetables, ensuring they are well coated. Season with salt and pepper to taste.

The resulting Sourdough Panzanella with Grilled Chicken is a harmonious blend of textures and flavors. The crusty bread cubes soak up the delicious dressing, while the grilled chicken adds protein and a smoky char. The vibrant vegetables provide a refreshing crunch, and the herbs add a fragrant note to the salad.

Serve this delightful panzanella as a main course or as a side dish for a summertime gathering. It’s a versatile dish that can be enjoyed for lunch or dinner, and its colorful presentation is sure to impress your guests. Enjoy the combination of tangy sourdough, grilled chicken, and fresh vegetables in this delightful and satisfying salad.

SERVES: 4

INGREDIENTS:

• 1/2 cup olive oil; more for the grill
• 4 3/4-inch-thick slices sourdough bread
• 1 tsp. finely chopped fresh oregano
• 1/2 tsp. smoked sweet paprika
• Kosher salt and freshly ground black pepper
• 1 lb. boneless, skinless chicken breast halves, trimmed
• 3 Tbs. red-wine vinegar
• 1 anchovy fillet, rinsed
• 1 small clove garlic
• 4 medium tomatoes, cut into 3/4-inch pieces (3 cups)
• 1 medium cucumber, peeled, halved lengthwise, seeded, and cut into 3/4-inch pieces (11/2 cups)
• 1/2 small red onion, chopped (1/2 cup)
• 1/4 cup chopped fresh mixed herbs, such as basil, parsley, cilantro, or mint

INSTRUCTIONS:

1. Prepare a medium-high charcoal or gas grill fire. Clean and oil the grill grate.
2. Brush the bread on both sides with 2 Tbs. of the olive oil. Grill the bread until well marked, about 1 minute per side. Transfer to a cutting board, cut into 3/4-inch cubes, and set aside.
3. In a small bowl, mix the oregano, smoked paprika, 1/2 tsp. salt, and 1/2 tsp. pepper. Sprinkle evenly over the chicken breasts. Grill, turning once, until an instant-read thermometer inserted into the thickest part of each breast registers 165°F, 10 to 12 minutes total. Transfer to a cutting board, let rest for 5 minutes, and then cut into 3/4-inch cubes.
4. In a large bowl, whisk the remaining 6 Tbs. olive oil and the vinegar. Press the anchovy fillet and garlic clove through a garlic press into the bowl (or mince by hand). Add the bread, chicken, tomatoes, cucumber, red onion, and herbs and toss well. Season to taste with salt and pepper and serve.

NUTRITIONAL INFORMATION:

PER SERVING

• 700 CALORIES | 39G PROTEIN | 62G CARB | 33G TOTAL FAT | 5G SAT FAT |
  21G MONO FAT | 4.5G POLY FAT | 70MG CHOL | 1,110MG SODIUM | 5G FIBER

NOTE:

• In this classic Italian salad, sourdough bread soaks up the flavors of fresh herbs, late-summer tomatoes, and a savory vinaigrette. Adding grilled chicken turns it into a full meal.
• For balanced texture, be sure to slice the tomatoes, cucumbers, chicken, and bread about the same size.