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Panzanella Chicken Salad with Balsamic Vinaigrette

August 3, 2020 2 Comments

Nothing says summer like grilling & tomato season. Actually that’s not true. I can think of a lot of things that say summer: watermelon, ice cream, corn on the cob. You get the point. For the sake of this post, let’s just say it’s grilling & tomatoes.

Panzanella Chicken Salad with Balsamic Vinaigrette

5 from 1 vote
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 people
Ingredients Method

Ingredients
  

  • 1 lb chicken breast
  • 1/2 C italian dressing Suggested: Whole30 Compliant
Tomato Panzanella Ingredients
  • 2 C cherry tomatoes, quartered
  • 1 tbsp diced shallot
  • 2 tbsp balsalmic vinegar
  • 2 tbsp olive oil, seperated
  • 1-2 tbsp fresh basil, cut into ribbons
  • 2 cloves garlic
  • salt & pepper to taste
  • 2 C sourdough or GF bread, cubed or ripped into 1 Inch cubes
Salad Ingredients
  • 4 servings mixed greens suggested: arugula or spinach
  • 4 oz proscuitto (4-6 slices)
  • 1 yellow peach, sliced
  • 1 Large avocado, sliced
  • crumbled goat cheese, optional
Balsamic Dijon Vinaigrette
  • 1/4 C balsamic vinegar
  • 1 C garlic, minced sub 1/2 tsp garlic powder
  • 1 Tbsp dijon mustard
  • 1 Tbsp maple syrup eliminate for whole30
  • 1/2 C avocado oil less if desired
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper

Method
 

Tomato Panzanella Salad
  1. In a bowl combine shallots, tomatoes, garlic, basil, 2 tbsp balsalmic vinegar, 1 Tbsp olive oil, salt & pepper. Stir to combine. I recommend making this at least 30 minutes before eating, up to 4 hours. Store in fridge & Toss every 15-30 minutes. The liquid tends to drain to the bottom of the bowl and this helps redistribute the marinade.
  2. When nearing dinner time: preheat oven to 350. Place bread croutons on a baking sheet. Drizzle with olive oil. Bake for about 10 minutes, pull out of oven and toss. Bake for another few minutes if needed, but watch closesly to avoid burning.
  3. When ready to eat, add bread to the bruschetta mixture. Toss to combine & serve immediately. This will top your chicken.
Grilled Chicken & Salad Assembly
  1. In a baking dish, marinate chicken breast in italian seasoning for at least 15 minutes, up to overnight.
    When ready to cook: Preheat Grill to medium heat (350°-400° F). Place chicken on an oiled grill. Cooking times will vary based on thickness of chicken breasts, but general rule is 7-8 minutes per side. Chicken needs to reach an internal temp of 165°F. Allow to rest for 3-5 minutes before slicing.
  2. While the chicken is cooking prepare prosciutto, dressing & other salad ingredients.
    In a small mixing bowl combine balsamic, garlic, dijon, salt & pepper. Once combine, slowly whisk in the oil. Whisk constantly to allow it to emulsify and thicken to create a creamy consistency.
  3. For the Proscuitto, heat skillet over medium heat. Add a small drizzle of oil. Add slices of Proscuitto and fry like bacon. These only take 1-2 minutes per side based on your preferred crispness. Remove from pan & allow to cook
  4. In bowls, assemble the salad ingredients. Top with Chicken & the Panzanella salad. Drizzle with Balsalmic dressing & enjoy.

eating.at.altitude

2 Comments

  1. Stephanie Beyers

    August 4, 2020

    5 stars
    I’m making this tomorrow night. Or Thursday.

    • eating.at.altitude

      August 5, 2020

      YAY! Can’t wait to hear what you think.

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