Green Panzanella salad with grilled chicken

This green panzanella salad with cucumber and avocado makes the perfect summer meal served with juicy grilled chicken.

Course Dinner, Lunch

Cuisine Italian

Keyword green panzanella, panzanella, panzanella salad

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 622kcal

Preheat the oven to 200°C/400°F.
Cube bread then toss with olive oil and season with salt.
Transfer to a sheet pan and place in hot oven. Toast for 7-10 minutes, turning half way, until the chunks of bread are golden brown and toasted.
Remove from the oven and set aside.
To make the dressing, blend together olive oil, lemon juice, fresh herbs, garlic, salt and pepper. I usually make this in with my immersion blender but you can finely chop the herbs and garlic and whisk all the ingredients together in a small bowl too.
Taste and adjust the dressing to your preference. Remember, as this is going over bread and vegetables, it needs to be a little too salty and a little too tangy for it to be a nicely balanced salad once dressed.
To make the grilled chicken, season chicken breasts with olive oil, a generous squeeze of lemon juice, salt and pepper then grill in a hot grill pan or outdoor grill for 4-5 minutes per side until the chicken is golden brown and cooked through.
Allow the chicken to rest while you assemble the salad.
Slice the cucumber and avocado into bite-size chunks then add to a large bowl with the bread cubes. Add the fresh basil.
Pour the herb vinaigrette over the salad then toss to coat the bread and vegetables in the dressing.
Serve with the sliced grilled chicken.