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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
  

  • 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

Instructions
 

Tomato Panzanella Salad

  • 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.
  • 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.
  • When ready to eat, add bread to the bruschetta mixture. Toss to combine & serve immediately. This will top your chicken.

Grilled Chicken & Salad Assembly

  • 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.
  • 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.
  • 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
  • In bowls, assemble the salad ingredients. Top with Chicken & the Panzanella salad. Drizzle with Balsalmic dressing & enjoy.