Grilled Chicken Panzanella Salad

Grilled Chicken Panzanella Salad


For the Salad:

1 Pound Boneless, Skinless Chicken Breasts

1 Pound Asparagus, woody ends snapped off

2 Bell Peppers, cut in half, stems and seeds removed

1 Baguette, sliced in half lengthwise

1 Pint Cherry Tomatoes, halved

1/3 Cup Thinly Sliced Red Onion

1/2 Cup Crumbled Feta or Goat Cheese

For the Vinaigrette:

1/3 Cup Extra Virgin Olive Oil + more for drizzling chicken and veggies

1/4 Cup Red Wine Vinegar

2 Tablespoons Chopped Fresh Basil

2 Tablespoons Dijon Mustard

2 Teaspoons Honey

1/2 Teaspoon Salt

1 Garlic Clove, grated or pressed


Preheat grill to high heat. Drizzle the chicken, asparagus, bell peppers and the flat side of the baguettes with olive oil and season with salt and pepper; toss to coat. Place chicken on the grill and cook for 12-15 minutes, flipping once in between cooking, or until thoroughly cooked through. While chicken is cooking place asparagus, peppers and bread (flat side down) on the grill. Cook asparagus and bell peppers for 2 minutes or until beginning to lightly char, turning occasionally. Grill bread until just lightly charred on the flat side, 1-2 minutes. Remove chicken, veggies and bread and chop into 1-2 inch pieces.