Grilled Chicken Panzanella Salad Recipe

My Summer Porch Supper

Hello, my dear. Come sit with me. I want to tell you about my favorite summer meal. It is a Panzanella salad with grilled chicken. I make it when my garden tomatoes are ripe. Doesn’t that smell amazing?

This salad is a clever way to use up old bread. You toast it until it’s crunchy. Then you mix it with juicy tomatoes. The bread soaks up all the good flavors. It becomes soft and delicious again. I still laugh at the time I used my grandson’s leftover garlic bread. It was the best batch ever!

Why This Old Salad Matters

This recipe matters because it fights waste. Long ago, cooks made Panzanella to use stale bread. Nothing good went to the bin. I love that idea. It teaches us to be smart with our food.

It also matters because it brings people together. You make one big bowl for everyone. You share it right from the table. Food tastes better when you share it. What is your favorite meal to share with your family?

Let’s Get Our Hands Ready

First, give your chicken a bath. Let it sit in half the Italian dressing. This makes it tender and tasty. Wait at least 30 minutes. I like to do this in the morning. Then it’s ready for supper.

Now, chop your bread into big cubes. Drizzle them with olive oil. We will toast them on the grill. This gives them a smoky flavor you can’t get from an oven. Fun fact: The word “Panzanella” comes from “pane,” which means bread in Italian.

The Heart of the Bowl

While the bread toasts, chop your vegetables. Use ripe tomatoes. Their juice is the secret sauce. Add cucumber and thin red onion slices. Put them all in a big, welcoming bowl.

Add the warm, toasted bread cubes. Pour the rest of the dressing over everything. Toss it gently with your hands. Let it sit. The bread will drink up the tomato juice and dressing. This wait is very important. Do you prefer crunchy or soft bread in your salads?

Finishing Touches

Now, grill your chicken. It will cook fast because it’s thin. Let it rest for a few minutes after. This keeps all the juices inside. Then you can slice it up.

Right before serving, tear fresh basil leaves over the salad. That green smell is summer in your hands. You can mix the chicken right into the big bowl. Or serve it on the side. I like it mixed in. It makes one perfect, complete meal.

Your Turn to Share

This meal feels like a hug from the sun. It is bright, fresh, and filling. I hope you try it on a warm evening. Maybe you can eat outside, like I do.

Tell me, what vegetable from your garden would you add? A yellow pepper, maybe? Or some sweet corn? I would love to hear your ideas. Share them with me next time.

Ingredients:

Ingredient	Amount	Notes
Chicken breasts	4	trimmed
Italian dressing	1 cup
Crusty Bread	10 oz
Olive oil	2 tablespoons
Tomatoes	3 large	or 4-5 smaller tomatoes
English cucumber	1/2
Red onion	1/2
Basil leaves	2 tablespoons	chopped

My Summer Backyard Panzanella

Hello, my dear! It’s Anna. Let’s make a supper that tastes like sunshine. This is my Grilled Chicken Panzanella. It’s a fancy name for a simple, wonderful salad. You use day-old bread and summer’s best tomatoes. I first had this on a trip to Italy. I still laugh at that. I tried to order it with perfect pronunciation. The waiter just smiled and said, “Ah, bread salad!” So that’s what we’re making. A glorious, juicy bread salad with chicken. Doesn’t that smell amazing already?

This recipe is like a little story. Each step builds the flavor. We start by giving our chicken a nice long bath in dressing. This makes it so tender. Then we toast bread right on the grill. It gets all crispy and smoky. The real magic happens in the bowl. The toasted bread soaks up the tomato juices and dressing. It becomes soft in parts and crunchy in others. My mouth is watering just thinking about it!

Here is how we bring it all together. Just follow these simple steps.

• Step 1: First, let’s get the chicken ready. Put the breasts in a bowl or bag. Pour in half of the Italian dressing. Seal it up and give it a little shake. Let it rest in the fridge. Thirty minutes is okay, but two hours is dreamy. This waiting time is perfect for setting the table!
• Step 2: Now, let’s make the croutons. Chop your crusty bread into big, friendly cubes. Drizzle them with olive oil and toss. I use my hands for this. It feels wonderful. Put the cubes in a grilling basket. Toast them on a medium grill for about 9 minutes. Toss them every few minutes. You want them golden and toasty. (A hard-learned tip: watch them closely! They go from perfect to burnt very fast.)
• Step 3: While the bread toasts, chop your veggies. Cut the tomatoes and cucumber into bite-size pieces. Thinly slice the red onion. Put them all in a big, beautiful bowl. Add the warm, toasted bread cubes right on top. Pour the rest of the dressing over everything. Toss it all gently with love. Now sprinkle in the fresh basil. Toss again. Let this salad sit and get happy while you cook the chicken. Do you think the bread gets soggy or stays crunchy? Share below!
• Step 4: Time for the chicken! Turn your grill up to high. Take the chicken from its marinade. Let the extra drip off. Cook it over the hot part for about 4 minutes per side. It’s done when the juices run clear. Let the chicken rest for 5 minutes. This keeps it juicy. You can serve it whole next to the salad. Or slice it right on top! I love the slices mixed in.

Cook Time: 30 minutes
Total Time: 1 hour (plus marinating)
Yield: 4 servings
Category: Dinner, Salad

Three Fun Twists to Try

This recipe is like a favorite story. You can tell it a different way each time. Here are three of my favorite twists. They are all so simple and delicious.

• Caprese Style: Skip the cucumber and onion. Use tiny mozzarella balls and extra basil instead. It’s creamy and dreamy.
• Greek Island: Use lemon-oregano dressing. Add olives and big chunks of feta cheese. It tastes like a holiday.
• Harvest Version: For fall, use roasted sweet potatoes and apples. A maple-dijon dressing is perfect here. So cozy!

Which one would you try first? Comment below!

How to Serve Your Masterpiece

This salad is a full meal on its own. But I love making it feel special. Serve it on a big platter for everyone to share. Scatter a few extra basil leaves on top for a pretty green touch. A bowl of creamy soup makes a nice start on a cooler evening. Or just add some sliced peaches on the side. Summer on a plate!

For drinks, I have two favorites. A glass of chilled, crisp rosé wine is lovely for the grown-ups. For a family treat, try sparkling lemonade with a sprig of mint. It feels so fancy. Which would you choose tonight?

Making It Last: Storing Your Panzanella Salad

Let’s talk about keeping this lovely salad. Store the chicken and salad separately. Put them in airtight containers in the fridge. They will stay good for up to two days.

I don’t recommend freezing this one. The bread and veggies get too soggy when thawed. But you can batch-cook the chicken! Grill a few extra breasts. Cool them, then freeze for a quick future meal.

My first time, I mixed everything together for leftovers. The bread turned to mush! I learned my lesson. Keeping them apart keeps the bread’s nice chew. This matters because good food shouldn’t go to waste.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Salad Troubles

Is your bread not toasting right? Your grill might be too hot. I once burned my croutons to little black rocks. Use medium heat and toss them often for perfect golden cubes.

Worried about raw chicken? Use a meat thermometer. It should read 165°F inside. This simple tool builds cooking confidence. No more guessing if it’s done!

Is your salad too dry? Let it rest after tossing. The bread needs a few minutes to soak up the dressing and tomato juices. This waiting time makes the flavors sing together.

Which of these problems have you run into before?

Your Panzanella Questions, Answered

Q: Can I make this gluten-free?
A: Yes! Use your favorite gluten-free crusty bread. It toasts up just as nicely.

Q: Can I prep parts ahead?
A: Absolutely. Marinate the chicken and chop the veggies early. Assemble just before eating.

Q: I don’t have basil. What can I use?
A: Try fresh parsley or oregano. Dried Italian seasoning works in a pinch too.

Q: How do I feed more people?
A: It’s easy to double. Just use a bigger bowl and more grill space!

Q: Any optional add-ins?
A: My family loves adding black olives or little mozzarella balls. *Fun fact: This salad was originally a way to use up stale bread!*

Which tip will you try first?

From My Kitchen to Yours

I hope you love making this sunny salad. It always reminds me of summer dinners on the porch. Cooking should be fun, not fussy.

I would be so thrilled to see your creation. Sharing food stories connects us all. Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnasKitchenNook.

Happy cooking!
—Anna Whitmore.