Smokey Grilled Chicken with Panzanella Salad

Smokey Grilled Chicken with Panzanella Salad
  • Prep Time: 30
  • Total Time: 55
  • Servings: 6.0

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About this Recipe

Brilliant fresh tomatoes and crisp seasoned croutons alongside smokey grilled chicken. A summer delight.


.25 cup (60 mL) Lemon juice
.5 cup (125 mL) Olive oil
Salt and pepper
2 Cloves garlic, minced
1 Small onion, minced
1 tsp (5 mL) Fresh chopped thyme
1 tbsp (15 mL) Smoked paprika
1 tbsp (15 mL) Honey
6 Maple Leaf® Prime Naturally Boneless Skinless Chicken Breasts
1 (300 g) Dempster’s® OvenFresh™ Baguette, unbaked and cut into 1 inch (2.5 cm) cubes
1 tsp (5 mL) Italian seasoning
3 tbsp (45 mL) Olive oil
Salt and pepper
2 Red tomatoes, cut in wedges
.5 cup (125 mL) Grape tomatoes, halved
2 Yellow tomatoes, cut in wedges
1 Cucumber, seeded, chopped
1 Small red onion, sliced
.33 cup (75 mL) Fresh basil leaves
1 cup (250 mL) Shaved Parmesan cheese
1 tsp (5 mL) Dijon mustard
1 tsp (5 mL) Honey
1 Clove garlic, minced
.25 cup (60 mL) White balsamic vinegar
.5 cup (125 mL) Extra virgin olive oil


COMBINE all ingredients, except chicken, to make a marinade. Place chicken in a re-sealable plastic bag. Add marinade and refrigerate for 4 hours or overnight.

PREHEAT BBQ to medium-high. Spray grill with non-stick cooking spray. Cook chicken for 6-8 minutes per side or until internal temperature reaches 165°F (74°C).

PREHEAT oven to 400°F (200°C).

PLACE bread in a large bowl. Drizzle with olive oil. Sprinkle with salt and pepper and toss to coat. Spread onto a baking sheet and bake in preheated oven for 15 minutes or until crisp and golden brown.

WHISK all vinaigrette ingredients together and set aside.

COMBINE tomatoes, cucumber, red onion, basil and Parmesan cheese in a large bowl. Add baked croutons and toss with vinaigrette. Season with salt and pepper.

SERVE salad family style on a platter topped with sliced chicken breasts.


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