Panzanella Salad with Grilled Chicken
SERVES: 4
PREP TIME: 20 minutes
TOTAL TIME: 20 minutes
COURSE: Salad
This summer panzanella comes together quickly with the help of our gourmet pantry staples—from briny Antipasto Medley Olives to our freshly baked crostini (which replaces the traditional day-old bread). Our chef-prepared grilled chicken adds protein, while a simple vinaigrette ties everything together. And of course, you can’t have panzanella without tomatoes. Here, fresh, juicy grape ones add the perfect burst of seasonal flavor.
Ingredients
For the Red Wine Vinaigrette:
- 2 Tbsp. Dijon mustard
- 1 Tbsp. honey
- ½ cup red wine vinegar
- 1 cup extra-virgin olive oil
- Sea salt and pepper, to taste
For the Panzanella:
- 1 cup Citarella Antipasto Medley Olives (Pitted), lightly chopped
- 1 jar Citarella Flame-Roasted Peppers, cut into ½-inch dice
- 1 jar Citarella Artichoke Hearts, drained and cut ¼-inch pieces
- 2 Tbsp. Citarella Capers
- ½ cup Citarella Sun-Dried Tomatoes, sliced thinly
- 1 pt. grape tomatoes, washed and cut in half
- ½ bag Citarella Crostini, lightly broken
- 4 cups washed arugula
- 1 package Citarella Chef-Prepared Grilled Chicken, sliced ¼-inch thick or diced ½-inch
- Sea salt and freshly ground pepper, to taste
Instructions
- Prepare the Vinaigrette: In a medium bowl, add the mustard, honey, and vinegar. Whisk in the olive oil and season.
- Make the Panzanella: Place all the ingredients in a large mixing bowl. Drizzle the vinaigrette on top and toss. Season with salt and pepper and serve.
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