Grilled Bread Salad with Chicken Breast and Summer Vegetables
Recipe GLPRedb1fc19a4709c
A vibrant, warm salad combining smoky grilled chicken breast, charred summer vegetables, and toasted artisan bread tossed with a fresh herb-vinaigrette. The combination of tender grilled elements and aromatic basil and chives creates a satisfying, restaurant-quality dish perfect for warm-weather dining.
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Ingredients
1 small loaf artisan bread, torn into large chunks (about 6 cups)
2 boneless, skinless chicken breasts
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh chives
3 tablespoons olive oil, divided
2 red bell peppers, sliced into large chunks
1 small red onion, sliced into large chunks
1 tablespoon red wine vinegar
Salt and pepper, to taste
2 medium zucchini squash, sliced into large chunks
Directions
Preheat your grill to medium heat, whether gas or charcoal. Lightly season the chicken breasts on both sides with salt and pepper. Place them on the grill and cook for 6–8 minutes per side (timing varies based on breast thickness), until an instant-read thermometer inserted into the thickest part reads 165°F. Transfer to a plate and allow to cool to room temperature, then slice into large chunks.
While the chicken cools, toss the red bell pepper, red onion, and zucchini chunks with 2 tablespoons of olive oil and season generously with salt and pepper. Using a grill basket or perforated grill topper to prevent pieces from falling through, grill the vegetables until they develop light char marks and become tender, about 5 minutes. Remove to a plate and let cool to room temperature.
Brush the bread chunks with the remaining 1 tablespoon of olive oil. Arrange them on the grill grates and toast for 30–40 seconds per side, just until the edges begin to char lightly. Be careful not to burn. Transfer to a large bowl to cool.
In a small bowl, whisk together 2 tablespoons of olive oil, red wine vinegar, chopped fresh chives, chopped fresh basil, and salt and pepper to taste, creating a light herb dressing.
Combine the cooled grilled chicken, vegetables, and bread in the large bowl. Pour the herb dressing over top and toss gently until everything is evenly coated. Divide among serving plates and top with additional fresh basil or chive leaves if desired.
