Grilled Chicken Panzanella Salad
Ingredients
- 2 (8-oz) French baguettes (preferably whole wheat), halved lengthwise
- ¾ cup refrigerated balsamic vinaigrette (such as Marzetti), divided
- 2 lb boneless, skinless chicken breasts
- 1 (3-count) pkg tricolored bell peppers, halved
- 1 red onion, cut into ¼-inch rings
- ½ tsp salt
- ½ tsp pepper
- 4 heirloom tomatoes, cut into wedges
- 2 English cucumbers, cut into big chunks
- 1 (1-oz) pkg fresh basil, torn
Instructions
- Preheat grill to medium-high heat. Brush bread halves with 2 Tbsp vinaigrette. Brush chicken, bell peppers, and onion with ¼ cup dressing; sprinkle with salt and pepper.
- Grill chicken, covered, 5 to 6 minutes per side or until done. Grill bell peppers and onion, covered, 3 to 4 minutes per side or until browned and tender. Grill bread, covered, 2 minutes per side or until lightly browned.
- Cut chicken into chunks. Coarsely chop peppers and onion. Cut bread into large chunks.
- Combine chicken, bell pepper mixture, bread, tomatoes, cucumbers, and basil. Drizzle with 6 Tbsp dressing; toss.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
489
|
489
|
| Fat (g) | 15 | 15 |
| Sat. Fat (g) | 2 | 2 |
| Protein (g) | 42 | 42 |
| Carb (g) | 46 | 46 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 830 | 830 |
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