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Chicken Panzanella
with kalamata olives / green beans

Active: 40 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 last featured in a meal plan in 2019.

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Chicken Panzanella:
  • Chicken breasts, boneless and skinless - 1 lb, halved
  • Green beans - 12 oz, trimmed and chopped
  • Olives, pitted Kalamata - 1/2 cup, sliced
  • Lettuce - 8 oz, chopped (any crisp variety like Romaine or Boston leaf)
  • Tomatoes, medium - 2, chopped
  • Bread, gluten-free and thick-cut / Italian-style - 4 slices
  • Oil, cooking - 2 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

Nutrition Facts

Amount Per Serving
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Choose Cooking Method

Prep

  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. Marinate chicken - Slice chicken breasts in half. Tenderize with a fork and combine with half the vinaigrette (reserve the other half to dress the salad). Marinate for at least 30 minutes and up to 1 day. (Can be done 1 day ahead)

  3. Green beans / Olives - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  4. Cook green beans - Place green beans in a microwave-safe bowl. Cover with a wet paper towel and microwave until tender, 3 to 5 minutes. (Can be done up to 5 days ahead)

  5. Lettuce / Tomatoes - Prep as directed.

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Make

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

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

  4. Slice chicken into bite-sized pieces.

  5. 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!

Prep

  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. Marinate chicken - Slice chicken breasts in half. Tenderize with a fork and combine with half the vinaigrette (reserve the other half to dress the salad). Marinate for at least 30 minutes and up to 1 day. (Can be done 1 day ahead)

  3. Green beans / Olives - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  4. Cook green beans - Place green beans in a microwave-safe bowl. Cover with a wet paper towel and microwave until tender, 3 to 5 minutes. (Can be done up to 5 days ahead)

  5. Lettuce / Tomatoes - Prep as directed.

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Make

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

  2. Heat a grill pan or skillet 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. Chicken is done when it reaches an internal temperature of 165F / 74C degrees.

  3. While chicken cooks, slice bread into 1” / 2.5 cm cubes. Heat a skillet or saute pan over medium-high heat. Add cooking oil and bread cubes and saute until golden brown and crisp on all sides, ~5 minutes.

  4. Slice chicken into bite-sized pieces.

  5. 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!

Nutrition Facts

Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


Reviews

Ratings

Original (23)
No ratings yet.
Gluten-free (0)
Paleo (1)
Vegetarian (3)

14 reviews

Delicious and easy!

By: Sara
Posted: Sep 11, 2022
Diet: Paleo
0 Helpful

This was fine. Airfried the chicken and croutons (IP airfrier for the chicken is always a winner and the airfrier part of the toaster oven worked really well for the croutons.) Salad was fine - nothing particularly special, but everyone liked it.

By: Jennifer
Posted: Sep 06, 2022
Diet: Original
0 Helpful

Easy and quick. Beets were a good Olive substitute.

By: Caitlin
Posted: Aug 30, 2022
Diet: Vegetarian
0 Helpful

Made original version, left chicken off mine and added plain feta to all. Was yummy and filling

By: Ila
Posted: Aug 25, 2022
Diet: Original
0 Helpful

I really liked this. I should have seasoned the chicken better with s&p before grilling but the dressing was delicious. I like my green beans raw and chopped on salads for the crunch and it’s one less step to do for this meal. Next time I might add some feta and double or triple the dressing.

By: Kristen
Posted: Aug 12, 2022
Diet: Original
0 Helpful

Chicken was especially good and so pretty! I should have seasoned the dressing and chicken a little better before serving (salt). Used a whole wheat baguette for the bread.

By: Emily
Posted: Aug 08, 2022
Diet: Original
0 Helpful