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Grilled Chicken Panzanella

Prep time 25 mins
Cook time 12 mins
Yield Serves: 4


  • 1 baguette, halved lengthwise
  • 1/2 cup olive oil
  • Salt and pepper
  • 1 pound boneless, skinless chicken breast halves
  • 2 pints cherry tomatoes, halved
  • 1 cucumber, peeled, halved lengthwise, cut into half-circles
  • 1/2 cup pitted kalamata olives, chopped
  • 3 tablespoons lemon juice
  • 1/4 cup plain yogurt (not nonfat)
  • 1 clove garlic, minced
  • 1/4 cup fresh basil, coarsely chopped

Nutrition Information

  • calories 611
  • fat 34 g
  • satfat 4 g
  • protein 35 g
  • carbohydrate 44 g
  • fiber 4 g
  • cholesterol 67 mg
  • sodium 1086 mg

How to Make It

  1. Preheat grill to high. Brush cut sides of baguette with 1 Tbsp. olive oil and sprinkle with salt. Grill bread, cut sides down, until lightly charred, about 1 minute. Let cool and cut into 1-inch pieces.

  2. Brush chicken all over with 1 Tbsp. olive oil and sprinkle with salt. Grill, turning once, until cooked through, 6 to 10 minutes. Let cool slightly.

  3. Combine tomatoes, cucumber, olives and bread in a large bowl. Whisk together remaining 6 Tbsp. oil, lemon juice, yogurt and garlic in a small bowl. Season with salt and pepper. Toss dressing and basil with bread mixture to coat. Divide among 4 dinner plates.

  4. Thinly slice chicken and place on top of salad. Serve immediately.