Description
Panzanella Toscana with Grilled Chicken is a hearty Italian bread salad featuring juicy grilled chicken, crusty bread cubes, fresh tomatoes, cucumbers, and basil tossed in a tangy vinaigrette—perfect as a refreshing yet filling meal.
Ingredients
Units
Scale
- 2 cups cooked grilled chicken breast, sliced
- 4 cups day-old crusty bread, cut into 1-inch cubes
- 2 cups cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/4 cup fresh basil leaves, torn
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 clove garlic, minced
- Salt and black pepper to taste
- Optional: 1/4 cup shaved Parmesan cheese
Instructions
- Preheat the oven to 375°F (190°C). Spread bread cubes on a baking sheet and toast for 10–15 minutes until golden and crisp. Let cool.
- In a large bowl, combine tomatoes, cucumber, red onion, basil, and grilled chicken.
- In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, salt, and pepper.
- Add toasted bread cubes to the salad and pour the dressing over everything.
- Toss gently to combine and let sit for 10–15 minutes before serving to allow flavors to meld and bread to absorb the dressing.
- Top with Parmesan if desired and serve immediately.
Notes
- Use slightly stale bread for best texture—fresh bread may become too soggy.
- Can substitute grilled chicken with grilled shrimp or tofu for a twist.
- Best served within a few hours of preparation.
Nutrition
- Serving Size: 1.5 cups
- Calories: 390
- Sugar: 5g
- Sodium: 460mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 60mg