Sourdough Panzanella with Grilled Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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In this classic Italian salad, sourdough bread soaks up the flavors of fresh herbs, late-summer tomatoes, and a savory vinaigrette. Adding grilled chicken turns it into a full meal. Ingredients:
1/2 cup olive oil |
4 3/4 slices sourdough bread |
1 tsp finely chopped fresh oregano |
1/2 tsp smoked sweet paprika |
1 lb boneless, skinless chicken breast halves, trimmed |
3 Tbs red wine vinegar |
1 fillet anchovy, rinsed |
1 clove garlic |
4 medium tomatoes, cut into 3/4 inch pieces |
1 medium cucumber, peeled, halved |
1/2 small red onion, chopped |
1/4 cup chopped fresh mixed herbs |
Directions:
1. Prepare a medium-high charcoal or gas grill fire. Clean and oil the grill grate.
2. Brush the bread on both sides with 2 Tbs. of the olive oil. Grill the bread until well marked, about 1 minute per side. Transfer to a cutting board, cut into 3/4-inch cubes, and set aside.
3. In a small bowl, mix the oregano, smoked paprika, 1/2 tsp. salt, and 1/2 tsp. pepper. Sprinkle evenly over the chicken breasts. Grill, turning once, until an instant-read thermometer inserted into the thickest part of each breast registers 165°F, 10 to 12 minutes total. Transfer to a cutting board, let rest for 5 minutes, and then cut into 3/4-inch cubes.
4. In a large bowl, whisk the remaining 6 Tbs. olive oil and the vinegar. Press the anchovy fillet and garlic clove through a garlic press into the bowl (or mince by hand). Add the bread, chicken, tomatoes, cucumber, red onion, and herbs, and toss well. Season to taste with salt and pepper and serve.
5. serving suggestions
6. Finish off the meal with a creamy Blackberry Fool for dessert.
7. Tip: For balanced texture, be sure to slice the tomatoes, cucumbers, chicken, and bread about the same size.
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