Panzanella with Grilled Chicken
Try this Panzanella with Grilled Chicken recipe, or contribute your own. "Grill" and "Poultry" are two of the tags cooks chose for Panzanella with Grilled Chicken.
Yield: 4 Servings Ready in 1 hours
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|3 tbBalsamic vinegar|
|1/3 cExtra Virgin Olive Oil|
|1/2 tsBlack Pepper; freshly ground|
|2 cChopped tomato|
|4 lgSlices of italian bread OR|
|4 cTorn romaine lettuce|
|1 Garlic; minced|
|4 Skinless boneless chicken|
|1 cCanned cannellini beans;|
|1/4 cChopped fresh basil|
|1 tsDried rosemary; crushed|
Panzanella with Grilled Chicken Preparation
Combine oil and next 5 ingredients (through pepper). Mix well with a fork or shake in a jar with a tight-fitting lid. Place chicken on a plate. Pour 3 tablespoons oil mixture over chicken, turning to coat. Cover and refrigerate chicken and reserved oil mixture at least 30 minutes, up to 8 hours. Prepare grill. Place chicken on grill over medium coals or in heated ridged grill pan. Pour any remaining marinade from plate over chicken. Grill 5 minutes on each side or until chicken is no longer pink in center. Brush both sides of bread with 2 tablespoons oil mixture; grill until lightly toasted. In a large bowl, combine beans, lettuce, tomato, and basil. Add remaining oil mixture; toss well. Cut toasted bread into cubes and add to salad. Toss again and divide among 4 plates. Top with grilled chicken. Season with additional pepper, if desired. [Per serving: Calories 477, (41% CFF) Fat 22 g (3 g saturated), Protein 40 g, Carbohydrate 31g, Fiber 5g, Cholesterol 82mg, Iron 3mg, Sodium 627Mg, Calcium 73mg] Notes: Serves 4. Time: 10 min Prep; 30 min marinade; 15 mins cook. *Recipe from "The 40 Percent Plan," by Peter Jaret in Health, October 1998. firstname.lastname@example.org 9/98 Recipe by: Health (Oct 1998) Posted to KitMailbox Digest by Pat Hanneman
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