Chicken panzanella

Grilled chicken turns this summertime salad into a main course. Toasting the bread on the grill lets it sop up all of the juice from those farm fresh tomatoes without getting too mushy.

Crusty bruschetta bread soaked in Italian Dressing with a hint of balsamic vinegar and tomato juices. This recipe is a bread and tomato salad with chopped red onions, shredded lettuce ribbons, grilled chicken, tomatoes and feta cheese. Serve as a side dish, an appetizer or serve for lunch.

Try this chicken panzanella recipe from Jamie Oliver, adding chicken to the classic Tuscan salad of bread and tomatoes makes for a tasty summertime treat.

One of my very favorite time and money saving grocery methods is to 'cook once, eat twice'. Most meats I prepare are cheaper to buy in bulk, and it takes no more time and dirties no more dishes to throw a couple of extra chicken breast into a marinade. This Baked Chicken Panzanella is

Chicken Tomato Panzanella - thinly pounded and seasoned chicken breast seared on a hot skillet, topped with panzanella.

Rotisserie chicken, toasted bread cubes, and sweet summer veggies combine for a shortcut panzanella you'll want to eat all summer long.

This is an easy throw-together one-pan recipe. For a vegetarian option, substitute the chicken thighs with an extra eggplant. Serve with a green salad.

As reliable and classic as they come, but still utterly delicious.

A trio of inspired chicken breast dinners sees you through the dog days—and beyond.

Ree Drummond's panzanella recipe is made with crusty Italian bread, hunks of tomato, cucumber, red onion, parmesan, and basil. It's a delicious summer salad!