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Chicken Panzanella Salad

Chicken Panzanella Salad - Bread cubes perfectly toasted over lettuce with grilled chicken. Homemade vinaigrette, this makes the perfect lunch.
Course: Salad
Servings: 4
Author: Melanie - Gather for Bread


For Bread Cubes

  • 1/2 loaf of sourdough bread cut into 2-inch cubes
  • 2-3 tablespoons olive oil
  • 2 teaspoons oregano
  • salt to taste

For Salad:

  • 1 large cucumber sliced into chunks
  • 1 pint grapes tomatoes halved
  • 4 ounces sweet butter or red leaf lettuce
  • 1 red onion diced
  • 1 lb boneless skinless chicken breasts
  • salt and pepper to taste

For Dressing

  • 1/4 cup red wine vinegar
  • 2 teaspoons dijon mustard
  • 1/2 teaspoon minced garlic
  • 2 teaspoons brown sugar
  • 1/4 teaspoon salt
  • 3/4 cup olive oil


Bread Cubes:

  • Preheat broiler. Place an oven-safe rack approximately 4 inches from heat. In a large bowl toss bread cubes with olive oil, oregano and salt. Arrange on a baking sheet in an even layer.
  • Toast under broiler for 3-5 minutes, turning once half way through. Set aside and let them cool. Store in a plastic bag if you made ahead of time.


  • In a small bowl combine red wine vinegar, mustard, garlic, brown sugar and salt. Whisk continuously. While whisking pour oil in a steady stream. Whisk until well combined. Set aside.

For Chicken:

  • Heat a skillet over medium-high heat. Season chicken breasts with salt and pepper. Brown on both sides, cooking about 5 minutes on each side or until throughly cooked. Place on a cutting board. Wait 3-5 minutes. Cut into slices.

For Salad:

  • Arrange lettuces, cucumber, grape tomatoes and red onion on salad plates. Top with bread cubes and chicken. Drizzle with the desired amount of dressing.
  • Eat and enjoy