Chicken Panzanella Salad
Chicken Panzanella Salad - Bread cubes perfectly toasted over lettuce with grilled chicken. Homemade vinaigrette, this makes the perfect lunch.
Ingredients
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
Instructions
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.
Dressing:
- 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
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