Grilled Chicken Panzanella is perfect if you want to add a little culture to your meals. No of the season, the family will like this delicious Tuscan dish. To make the freshest possible Panzanella, use only the ripest tomatoes. What a wonderful recipe for a potluck or spring/summer supper. This classic recipe is great for a meal in a bowl and works well, warm or cold.


Grilled Chicken Panzanella Recipe

Dinner on a hot summer night would be this chicken panzanella salad with bread, tomatoes, and chicken shreds. It's simple, tasty, and filling enough to eat by itself!
Cook Time 15 minutes
Course Main Course, Salad
Cuisine Italian
Servings 4


  • 1 Clove Garlic
  • Salt and Black Pepper to Taste
  • 2 Tablespoon Red Wine Vinegar
  • 4 Tablespoon Olive Oil
  • 2 Red Bell Peppers
  • 1/4 Loaf Country Bread
  • 1 Red Onion
  • 2 Lbs Plum Tomatoes
  • 2 Tablespoon Chopped Basil Leaves
  • 1 Lb Boneless Skinless Chicken Breasts


  • Set the grill to a medium heat.
  • Whisk together the garlic, vinegar, 1/4 tsp black pepper, 1/2 tsp salt, and 2 tbsp olive oil in a large stainless steel bowl.
  • Brush the remaining olive oil over the bread pieces, red peppers, and onions in the jelly roll pan; sprinkle with a little salt and black pepper.
  • Place the chicken, bread, peppers, and onions on the grill using tongs.
  • Turn the bread over and cook it for a further minute under indirect heat after cooking it covered for two minutes.
  • After removing the bread, flip the peppers and onion and cook for a further six minutes. Remove the peppers and onion, flip the chicken, and cook for a further 6 minutes. All items should be cut into half-inch pieces.
  • Toss the tomatoes, basil, vinaigrette, chicken, onion, peppers, and bread together in a basin. Serve.
Keyword Chicken