Sun-dried tomato chicken panzanella salad
Looking for a hearty, mouthwatering salad that packs a punch in both flavor and nutrition? Your quest ends here with Sun-Dried Tomato Chicken Panzanella Salad! Bursting with vibrant colors and bold flavors, this salad is your ticket to a delightful dining experience. It’s quick to prepare, serves 2 hungry souls, and boasts impressive nutritional benefits. So, let’s roll up our sleeves and get ready to whip up a plate of pure gastronomic delight!
Ingredients for Sun-dried tomato chicken panzanella salad
Gather the following ingredients to create this delectable Sun-Dried Tomato Chicken Panzanella Salad:
Imperial Measurements (Metric in brackets):
- 2 boneless, skinless chicken breasts (about 12 oz or 340g)
- 1 cup (240 ml) sun-dried tomatoes, packed in oil
- 4 cups (120g) stale bread, cubed into 1-inch pieces
- 1 cucumber, thinly sliced
- 1 red bell pepper, diced
- 1 red onion, thinly sliced
- 1/2 cup (15g) fresh basil leaves, torn
- 1/4 cup (60 ml) extra-virgin olive oil
- 2 tablespoons (30 ml) red wine vinegar
- Salt and pepper to taste
Preparation Time
- Preparation: 15 minutes
- Cooking: 15 minutes
- Total: 30 minutes
Serves 2.
Nutritional Facts (Per Serving) for Sun-dried tomato chicken panzanella salad
- Calories: 525 kcal
- Carbohydrates: 45g (15%)
- Protein: 26g (52%)
- Fat: 30g (46%)
- Saturated Fat: 5g (25%)
- Cholesterol: 65mg (22%)
- Fiber: 6g (24%)
- Sugar: 11g (12%)
- Sodium: 420mg (18%)
Instructions for Sun-dried tomato chicken panzanella salad
Let’s roll up our sleeves and dive into the step-by-step process of crafting this scrumptious Sun-Dried Tomato Chicken Panzanella Salad:
- Prepare the Chicken:
- Season the chicken breasts with salt and pepper.
- Heat a grill pan over medium-high heat.
- Grill the chicken for about 6-7 minutes per side, or until fully cooked.
- Remove from heat, let it rest for a few minutes, then slice it into thin strips.
- Toast the Bread Cubes:
- In a separate pan, heat 2 tablespoons of olive oil over medium-high heat.
- Add the cubed bread pieces and toast them until they turn golden brown and crispy.
- Remove from heat and set aside.
- Prepare the Dressing:
- In a small bowl, whisk together the remaining olive oil and red wine vinegar.
- Season with salt and pepper to taste.
- Assemble the Salad:
- In a large mixing bowl, combine the grilled chicken strips, sun-dried tomatoes, toasted bread cubes, cucumber slices, diced red bell pepper, thinly sliced red onion, and torn basil leaves.
- Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.
- Serve and Enjoy:
- Divide the salad onto two plates.
- Garnish with additional basil leaves if desired.
- Serve immediately and relish every flavorful bite!
Tips
Enhance your Sun-Dried Tomato Chicken Panzanella Salad preparation with these handy tips:
- Use a good quality olive oil for a rich and flavorful dressing.
- Choose stale bread for the cubed pieces; it absorbs the dressing better and adds a delightful crunch.
- Adjust the amount of red wine vinegar to suit your taste preferences for acidity.
- Feel free to customize with additional veggies like cherry tomatoes, olives, or artichoke hearts.
- To make this salad a complete meal, add some crumbled feta cheese or grilled halloumi on top.
Serving Suggestions for Sun-dried tomato chicken panzanella salad
Wondering how to savor this delightful dish? Here are some serving suggestions to elevate your Sun-Dried Tomato Chicken Panzanella Salad experience:
- Pair it with a light and refreshing iced tea for a perfect summer meal.
- Enjoy it as a side dish at a barbecue gathering, impressing your guests with its vibrant colors and bold flavors.
- Serve it alongside grilled seafood or roasted vegetables for a complete and wholesome dinner.
- Don’t forget to take a picture of your culinary masterpiece and share it on your social media – this salad is not only delicious but also Instagram-worthy!
Sun-Dried Tomato Chicken Panzanella Salad
Looking for a hearty, mouthwatering salad that packs a punch in both flavor and nutrition? Your quest ends here with Sun-Dried Tomato Chicken Panzanella Salad! Bursting with vibrant colors and bold flavors, this salad is your ticket to a delightful dining experience. It’s quick to prepare, serves 2 hungry souls, and boasts impressive nutritional benefits. So, let’s roll up our sleeves and get ready to whip up a plate of pure gastronomic delight!
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Nutritions
Nutrition Facts
Sun-Dried Tomato Chicken Panzanella Salad
Amount per Serving
Calories
525
% Daily Value*
Fat
30
g
46
%
Saturated Fat
5
g
31
%
Cholesterol
65
mg
22
%
Sodium
420
mg
18
%
Carbohydrates
45
g
15
%
Fiber
6
g
25
%
Sugar
11
g
12
%
Protein
26
g
52
%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
- 2 boneless skinless chicken breasts (about 12 oz or 340g)
- 1 cup 240 ml sun-dried tomatoes, packed in oil
- 4 cups 120g stale bread, cubed into 1-inch pieces
- 1 cucumber thinly sliced
- 1 red bell pepper diced
- 1 red onion thinly sliced
- ½ cup 15g fresh basil leaves, torn
- ¼ cup 60 ml extra-virgin olive oil
- 2 tablespoons 30 ml red wine vinegar
- Salt and pepper to taste
Instructions
- Let’s roll up our sleeves and dive into the step-by-step process of crafting this scrumptious Sun-Dried Tomato Chicken Panzanella Salad:
- Prepare the Chicken:
- Season the chicken breasts with salt and pepper.
- Heat a grill pan over medium-high heat.
- Grill the chicken for about 6-7 minutes per side, or until fully cooked.
- Remove from heat, let it rest for a few minutes, then slice it into thin strips.
- Toast the Bread Cubes:
- In a separate pan, heat 2 tablespoons of olive oil over medium-high heat.
- Add the cubed bread pieces and toast them until they turn golden brown and crispy.
- Remove from heat and set aside.
- Prepare the Dressing:
- In a small bowl, whisk together the remaining olive oil and red wine vinegar.
- Season with salt and pepper to taste.
- Assemble the Salad:
- In a large mixing bowl, combine the grilled chicken strips, sun-dried tomatoes, toasted bread cubes, cucumber slices, diced red bell pepper, thinly sliced red onion, and torn basil leaves.
- Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.
- Serve and Enjoy:
- Divide the salad onto two plates.
- Garnish with additional basil leaves if desired.
- Serve immediately and relish every flavorful bite!
Notes
Enhance your Sun-Dried Tomato Chicken Panzanella Salad preparation with these handy tips:
Use a good quality olive oil for a rich and flavorful dressing.
Choose stale bread for the cubed pieces; it absorbs the dressing better and adds a delightful crunch.
Adjust the amount of red wine vinegar to suit your taste preferences for acidity.
Feel free to customize with additional veggies like cherry tomatoes, olives, or artichoke hearts.
To make this salad a complete meal, add some crumbled feta cheese or grilled halloumi on top.
Serving Suggestions for Sun-dried tomato chicken panzanella salad
Wondering how to savor this delightful dish? Here are some serving suggestions to elevate your Sun-Dried Tomato Chicken Panzanella Salad experience:
Pair it with a light and refreshing iced tea for a perfect summer meal.
Enjoy it as a side dish at a barbecue gathering, impressing your guests with its vibrant colors and bold flavors.
Serve it alongside grilled seafood or roasted vegetables for a complete and wholesome dinner.
Don’t forget to take a picture of your culinary masterpiece and share it on your social media – this salad is not only delicious but also Instagram-worthy!
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