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Chicken Panzanella
with kalamata olives / green beans

Active: 30 Total: 60

Crisp toasted bread is the key feature of a panzanella salad. Add it just before serving so it retains its crunch. This Italian-inspired salad was first featured in a meal plan in 2015.



Chicken Panzanella:
  • Chicken breasts, boneless and skinless - 1 lb , halved
  • Olives, pitted Kalmata - 1/2 cup , sliced
  • Green beans - 12 oz , trimmed and chopped
  • Lettuce - 8 oz , chopped (any crisp variety like Romaine or Boston leaf)
  • Tomatoes, medium - 2 , chopped
  • Bread, thick-cut / Italian-style, gluten-free - 4 slices
  • Oil, cooking - 2 Tbsp
  • Balsamic Vinaigrette (ingredients listed separately) - 6 Tbsp
Balsamic Vinaigrette:
  • Garlic - 2 cloves , chopped
  • Vinegar, balsamic - 1 1/2 Tbsp
  • Mustard, Dijon - 1 tsp
  • Honey - 1 tsp
  • Lemon juice - 1 tsp
  • Oil, olive - 4 Tbsp


  1. Make vinaigrette - Chop garlic. Combine with vinegar, mustard, honey, and lemon juice. Add olive oil while whisking. (Can be done up to 5 days ahead)

  2. Chicken - Halve and then season and tenderize. (Can be done up to 1 day ahead)

  3. Marinate chicken - Toss chicken in half the prepared vinaigrette (reserve the other half to dress the salad). Marinate for at least 30 minutes and up to a day. (Can be done 1 day ahead)

  4. Olives - prep as directed. (Can be done up to 3 days ahead)

  5. Green beans - Trim and cut into 1/2” / 1.25 cm pieces. Place in a microwave-safe bowl. Cover with a wet paper towel and microwave until tender, 3 to 5 minutes. (Can be done up to 3 days ahead)

  6. Lettuce / Tomatoes - Prep as directed. 

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  1. Remove chicken from marinade (discard marinade) and season on both sides with salt and pepper.

  2. If cooking on the grill: Heat grill to 400F / 163C degrees, keeping one part over direct heat and one part over indirect heat. Brush grates with some cooking oil. Place chicken over direct heat. Sear chicken for 2 to 3 minutes on each side and transfer to indirect heat. Cook until internal temperature reaches 165F / 74C degrees, an additional 2 to 3 minutes.

  3. {grill}: While chicken is cooking, brush bread with cooking oil and grill over indirect heat until deep brown and crisp, ~4 minutes each side. When cool enough to handle, cut bread into 1” / 2.5 cm cubes. 

  4. If cooking on the stovetop: Place a grill pan over medium-high heat. Brush pan with some cooking oil and sear chicken on both sides for 2 to 3 minutes. Lower heat to medium, cover with foil or lid, and cook for another 3 to 5 minutes, until internal temperature reaches 165F / 74C degrees.

  5. {stovetop}: While chicken is cooking, cut bread into 1” / 2.5 cm cubes. Heat a skillet or saute pan over medium-high heat. Add cooking oil and bread cubes and toast until golden brown and crisp on all sides, ~5 minutes.

  6. Slice chicken into bite-sized pieces.

  7. To assemble salads, toss together lettuce, tomatoes, green beans, olives, and chicken. Add vinaigrette until dressed to your liking. Just before serving, add bread cubes and toss to combine. (Do this at the very last minute so the bread stays crunchy.) Enjoy!



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