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
Chicken Panzanella Salad
Ingredients
Number Of Servings: 4
Directions
- 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.
- Thread bread chunks onto metal skewers; brush with remaining 2 T olive oil.
- 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.
- 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.
Additional Info
Adapted from Hy-Vee "seasons" recipe
