Grilled Chicken Panzanella

Give me any excuse to make a panzanella and I’m in. I mean, hello!!! Adding bread to a salad – game over! This Grilled Chicken Panzanella is absolute perfection.

Grilled Chicken Panzanella from (@whatsgabycookin)

A few key ingredients from the market, freshly grilled bread that is so delicious you’ll want to gobble it down before putting it into the salad and some grilled chicken!

Check out the entire spread I did for Anthropologie plus more recipes to put together the most epic Memorial Day menu of all times!

Grilled Chicken Panzanella

Yield: Serves 6-8

Grilled Chicken Panzanella


    For the salad:
  • 2 pounds colorful heirloom tomatoes, cored, cut into 1 1/2-inch cubes
  • 1 pint cherry tomatoes, halved
  • 1 English cucumber, halved, cut into 1/2-inch half moons
  • 1/2 small red onion, sliced thin
  • 1/2 cup pitted castelvetrano olives, halved
  • fresh basil to garnish
  • For the Chicken
  • 1 pound chicken breasts
  • 4 tablespoons olive oil
  • 2 lemons, zest freshly grated and juiced
  • 4 garlic cloves, chopped
  • 4 tablespoons fresh dill, chopped
  • 1 tablespoon red wine vinegar
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • For the Croutons:
  • 1 9 ounce baguette, sliced
  • 8 tablespoons olive oil
  • 4 cloves garlic, chopped
  • 1 tsp Italian seasoning
  • For the Vinaigrette:
  • 1 shallot, roughly chopped
  • 2 cloves garlic, chopped
  • 1 lemon, juiced
  • 2 teaspoons champagne vinegar
  • 1/3 cup olive oil
  • kosher salt to taste


  1. Combine the chicken with the marinade ingredients and marinate for 2 hours. Once marinated, remove from the marinade, and grill both sides until just cooked through. Transfer to cutting board and let rest 10 minutes. Cut into 1 1/2-inch cubes and transfer to a large serving bowl. Add the tomatoes, cherry tomatoes, cucumber, olives and red onion.
  2. For the Croutons:
  3. Brush the bread with the olive oil, garlic and Italian seasoning mixture. Transfer sliced bread to grill. Grill for 5-7 minutes until each side is golden brown. Remove from grill and let cool before ripping apart and serving. Add to salad ingredients.
  4. For the Vinaigrette:
  5. Combine all the ingredients and whisk until emulsified. Drizzle over salad. Add basil as needed.

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking

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