Thursday, June 10, 2010

Grilled Chicken with Panzanella Salad


Panzanella salad is a traditional Tuscan bread salad, very similar in taste to Caprese salad, only without the fresh mozzarella cheese.  This meal came together in about 30 minutes, due in large part to the Sourdough Bread that I had baked the previous day.  I personally do not grill over a gas grill (that is El Hub's job!), but this meal can easily be done over an indoor electric grill.

Grilled Chicken with Panzanella Salad
The Best Simple Recipes, America's Test Kitchen

5 tbl. olive oil
4 garlic cloves, minced
1 red onion, sliced in 1/4-in. rounds
4 (1-inch thick) slices of bread (don't use soft bread, or very fresh bread.  I used Sourdough Bread.)
4 boneless, skinless chicken breasts
salt and pepper
3 ripe tomatoes, cored and chopped
1/2 cup chopped basil
3 tbl. red wine vinegar

Directions:
Combine oil and garlic in a bowl and microwave until bubbling, about 1 minute.  Brush onion slices with 1 tablespoon of garlic oil and grill over hot fire until lightly charred, about 2 minutes per side.  Transfer to a large bowl.  Brush bread with 1 tablespoon garlic oil and grill over hot fire until grill-marked, about 1 minute per side.  Transfer to a cutting board.

Pat chicken dry with paper towels.  Brush chicken with 1 tablespoon garlic oil and season with salt and pepper.  Grill until browned and cooked through, about 5 minutes per side.  Transfer to a plate and tent with foil.

Add tomatoes, basil, vinegar, and remaining garlic oil to bowl with grilled onion and toss to combine.  Cut bread into  3/4-inch thick chunks, then fold into tomato mixture.  Transfer chicken and bread salad to individual plates and serve.

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