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Chicken Panzanella Salad

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Salads

Adapted from Hy-Vee "seasons" recipe

Ingredients

  • FOR THE VINAIGRETTE:
  • 1/2 C + 2 T of The Olive Bin's Rosemary Olive Oil (Fused)
  • 1/2 C of The Olive Bin's A-Premium Balsamic Vinegar
  • 1 T Dijon mustard
  • 2 cloves garlic, minced
  • 1 tsp chopped fresh oregano
  • FOR THE MEAT/SALAD:
  • 1 lb boneless skinless chicken breast halves
  • 1 (5.5 oz) loaf ciabatta, cut into 3/4" chunks
  • 4 C mixed baby spinach and arugula salad greens
  • 1 C halved yellow cherry tomatoes
  • 1 C halved red cherry tomatoes
  • Sea salt and fresh ground pepper, to taste

Directions

  1. For vinaigrette, whisk together 1/2 C olive oil, balsamic vinegar, mustard, garlic, and oregano; set aside. Place chicken in a large resealable plastic bag set in a shallow dish. Pour half of vinaigrette dressing over chicken; turn to coat. (Reserve remaining dressing for salad.) Refrigerate chicken for 30 minutes. Remove chicken from bag; discard marinade.
  2. Thread bread chunks onto metal skewers; brush with remaining 2 T olive oil. 
  3. Prepare charcoal or gas grill for direct grilling over medium-high heat. Grill chicken for 10 to 12 minutes, turning once, or until an instant-read thermometer inserted into the thickest part of each breast registers 165 degrees F. Add bread skewers to grill during last 2 minutes of grilling. Grill until bread is well-marked, turning once.
  4. Cut chicken into bite-size pieces. In a bowl, toss together salad greens, tomatoes, chicken, and bread. Add dressing and toss to coat. Season to taste.

Servings:

4
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