Quick Panzanella with Chicken

  • JillyBurke Posted: 08/18/09
    Worthy of a Special Occasion

    This is a nice blend of flavors especially on a summer night. I don't think there was enough flavor from the dressing so I would definitely add more next time. Also, I think it needs more tomatoes.

  • meghabyte Posted: 06/30/09
    Worthy of a Special Occasion

    This recipe was great and I would definitely make it again. I also added chopped romaine lettuce and some Parmesan cheese.

  • skspillman Posted: 07/07/09
    Worthy of a Special Occasion

    Made this last night and it went over very well with the following changes: my grocery store didn't have ciabatta, so I used toasted herb bread; I sprinkled the chicken with garlic pepper instead of just salt and pepper; and I followed a previous reviewer's suggestion by adding romaine and shredded parmesan (because of the added lettuce I used 3 tablespoons each of olive oil and red wine vinegar). This salad was filling and tasty, and I will make it again. It did take me quite a while to prepare simply because of all the chopping involved-it wasn't exactly "quick."

  • jdtri06 Posted: 01/19/10
    Worthy of a Special Occasion

    I eat this all the time as both a main dish and side dish. It is super-easy and very healthy. I substitute grape seed oil for olive oil (I prefer grape seed oil for vinaigrettes). I generally just substitute shredded rotisserie chicken from the deli counter (about 1/2 lb, give or take) to make this a total no-cook meal. Sometimes I omit the bread, and I have on occasion substituted cilantro for basil, and it has come out fine.

  • jmeleeS Posted: 04/29/11
    Worthy of a Special Occasion

    I make this in the summer almost every other week because the ingredients are usually readily available and very fresh - it's so refreshing and has a great flavor with the vinegar. Definitely make it with all the veggies, but I usually leave the chicken on the side as a grilled dish (and also grill corn along with it to finish out the meal). The panzanella will keep in a sealed container for about 2 days in the fridge, so you can use it as double duty for a salad dish the next night too. Only use cibatta bread as you don't want a soggy result - to save time check with your local bakery dept to ask them to cut the bread into cubes (they just have to run it through the slicer twice opposite ways) and bag up the cubes for you. Otherwise, if you are fairly "okay" on your knife skills, chopping & tossing this salad is only ~20 minutes (exactly enough time to grill your chicken breasts & sweet summer corn on the cob) - enjoy!


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