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Grilled Chicken Panzanella

This classic recipe is great for a meal in a bowl, and works well warm or cold.

Serves:  4


1 clove garlic

Salt and black pepper to taste

2 tbsp red wine vinegar

4 tbsp olive oil

2 red bell peppers

1/4 loaf country bread

1 red onion

2 pounds plum tomatoes

2 tbsp chopped basil leaves

1 pound boneless skinless chicken breasts

BBQ Sauce of the month club


Preheat grill to medium.

In a large stainless steel bowl, combine garlic, vinegar, 1/4 tsp black pepper, 1/2 tsp salt, and 2 tbsp olive oil with a whisk.

Place bread slices, red peppers, and onions in a jelly roll pan and brush with remaining olive oil; season with a pinch each of salt and black pepper.

Use tongs to place bread, peppers, and onions on the grill along with chicken.

Cover and cook over indirect heat for 2 minutes, then turn bread and cover again, letting bread cook for 1 minute more.

Remove bread and turn peppers and onion; let cook for 6 minutes more.

Remove peppers and onion and turn chicken; let cook for 6 minutes more.

Cut everything into half inch pieces.

Combine chicken, onion, peppers, and bread in a bowl with tomatoes, basil, and vinaigrette; toss to mix well.