Chicken Panzanella Salad with Tomatoes is a vibrant, flavorful, and satisfying dish that combines tender grilled chicken with juicy tomatoes, crisp cucumbers, toasted bread, and fresh herbs, all tossed in a zesty vinaigrette. This Italian-inspired salad is perfect for a light lunch, a summer dinner, or a crowd-pleasing side dish. Its combination of textures—from crunchy croutons to juicy vegetables—makes every bite refreshing and delicious.

Why I Love This Recipe

I love this recipe because it’s fresh, hearty, and full of flavor without being heavy. The combination of warm grilled chicken and crisp vegetables with soft, vinaigrette-soaked bread creates a unique and satisfying texture. It’s easy to prepare and perfect for using up leftover bread and vegetables.

Why This Is a Must-Try Dish

This is a must-try dish because it elevates a classic Italian salad with the addition of protein-packed chicken, making it a complete and nourishing meal. The fresh, vibrant ingredients and tangy dressing make it an ideal summer dish, yet it’s satisfying enough to serve year-round.

Preparation Time, Cooking Time, Servings, and Nutrition

Preparation Time: 15 minutes
Cooking Time: 10 minutes (for grilling chicken and toasting bread)
Total Time: Approximately 25 minutes

Servings: 3–4 servings
Calories: Approximately 350–400 calories per serving

Course: Salad / Main Course / Lunch
Cuisine: Italian

Ingredients

• 2 boneless, skinless chicken breasts
• 4 cups cubed day-old bread (preferably ciabatta or baguette)
• 2 cups cherry or grape tomatoes, halved
• 1 cucumber, diced
• ½ red onion, thinly sliced
• ½ cup fresh basil leaves, torn
• ¼ cup extra virgin olive oil (plus extra for brushing bread)
• 2 tablespoons red wine vinegar or balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and black pepper to taste
• Optional: ¼ cup crumbled feta or shaved Parmesan

Cooking Directions

Brush bread cubes with olive oil and toast until golden. Grill or sear chicken until cooked through and slice. Whisk olive oil, vinegar, Dijon mustard, and garlic for dressing. Toss toasted bread, vegetables, and herbs with dressing, top with sliced chicken, and serve.

Step-by-Step Preparation Method

Step 1: Preheat oven to 200°C (400°F). Toss bread cubes with a little olive oil and spread on a baking sheet. Toast in the oven for 8–10 minutes until golden and crisp, flipping halfway through.

Step 2: Season chicken breasts with salt and black pepper. Grill on a preheated grill or sear in a skillet over medium-high heat for 5–6 minutes per side, until fully cooked. Let rest for 5 minutes, then slice into strips.

Step 3: In a small bowl, whisk together ¼ cup olive oil, red wine or balsamic vinegar, Dijon mustard, minced garlic, salt, and black pepper to make the dressing.

Step 4: In a large salad bowl, combine halved tomatoes, diced cucumber, sliced red onion, and torn basil leaves. Add toasted bread cubes.

Step 5: Pour the dressing over the salad and toss gently to coat evenly.

Step 6: Arrange sliced chicken on top of the salad. Optional: sprinkle with crumbled feta or shaved Parmesan. Serve immediately.

How to Serve This Recipe

Serve Chicken Panzanella Salad immediately at room temperature or slightly warm. It pairs well with a chilled white wine, sparkling water, or a light soup. This salad works well as a main course for lunch or a light dinner, and the presentation is colorful and appealing for entertaining.

Recipe Tips

Use day-old bread for the best texture, as it absorbs the dressing without becoming mushy. Let the chicken rest after cooking to keep it juicy. Add dressing gradually to control how much the bread absorbs. Fresh herbs elevate the flavor significantly, so use basil, parsley, or even oregano.

Variations in Detail

Add roasted bell peppers or zucchini for extra vegetables. Swap grilled chicken for shrimp, salmon, or leftover roasted turkey for a different protein option. Use different cheese types such as goat cheese or mozzarella. For a gluten-free version, use gluten-free bread. Add olives or capers for a briny twist. Drizzle a little lemon juice for added brightness.

Freezing and Storage

This salad is best served fresh due to the bread and vegetables. Store leftover components separately in airtight containers for up to 2 days: grilled chicken in the refrigerator, toasted bread separately, and vegetables in another container. Avoid freezing, as the texture of fresh vegetables and bread will be compromised.

Special Equipment Needed

• Grill or skillet for chicken
• Baking sheet for toasting bread
• Mixing bowls
• Whisk for dressing
• Knife and cutting board

Frequently Asked Questions

Can I make this salad ahead of time?
Yes, prepare the vegetables and dressing ahead, but toast the bread and assemble just before serving to maintain crispiness.

Can I use rotisserie chicken?
Yes, shredded rotisserie chicken works perfectly for a quick version.

Can this salad be made vegetarian?
Yes, omit chicken and optionally add roasted chickpeas or tofu for protein.

How do I prevent the bread from becoming soggy?
Use day-old or slightly stale bread, toast it well, and add dressing just before serving.

Conclusion

Chicken Panzanella Salad with Tomatoes is a fresh, vibrant, and satisfying dish that combines juicy grilled chicken, crisp vegetables, and toasted bread in a tangy, flavorful dressing. Quick to prepare and visually appealing, this Italian-inspired salad is perfect for a light meal, entertaining, or enjoying as a wholesome lunch or dinner. Its versatility, balanced flavors, and satisfying textures make it a must-try recipe for any salad lover.