Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Grilled Marinated Chicken with Tomato-Bread Salad (Panzanella) Recipe
    Lost? Site Map

    Grilled Marinated Chicken with Tomato-Bread Salad (Panzanella)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    30 mins

    45 mins

    Dee514's Note:

    Copied from the June 2, 2003 issue of NY Magazine ("Italian Summer Pleasures from Antipasto to Gelato"). This recipe is from chef Tom Valenti from "Cesca" restaurant, opening in late June of 2003. Note: Prep/Cook time does not include the 2 to 3 hour marinating time for the chicken.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    Red-Wine Vinaigrette

    Grilled Chicken

    Tomato-Bread Salad Panzanella

    • 4 large beefsteak tomatoes
    • salt & freshly ground black pepper
    • sugar
    • 1 red onion, halved and thinly sliced
    • 5 ounces bocconcini, halved (or cubed mozzarella)
    • 1 cup loosely packed basil leaves, chopped,torn or shredded
    • 2 cups cubed toasted peasant bread
    • 1/2 cup red wine vinaigrette


    1. 1
      Vinaigrette: Mix all the ingredients together in a bowl, and season with salt and freshly ground pepper to taste.
    2. 2
      Chicken: Set aside 1/2 cup of the vinaigrette.
    3. 3
      Put the chicken pieces in a bowl, and add enough of the remaining vinaigrette to cover, or place the chicken in a plastic bag with the vinaigrette.
    4. 4
      Allow to marinate for 2 to 3 hours in refrigerator; bring to room temperature before grilling over medium coals.
    5. 5
      Sear on all sides, then move to a cooler spot on the grill to avoid flare-ups.
    6. 6
      Tomato-Bread Salad (Panzanella): Cut the tomatoes into 1-inch chunks, and season with salt, pepper and a pinch of sugar.
    7. 7
      Let the mixture sit for 10 minutes, then add the onions and bocconcini, basil and cubed bread to a bowl.
    8. 8
      Add 1/3 cup vinaigrette, toss together, and allow salad to sit for 20 minutes, adding more vinaigrette if necessary.

    Ratings & Reviews:

    • on August 01, 2007


      This was fantastic. I barbequed the chicken over charcol and it was incredibly moist and flavoursome. The salad was the perfect accompaniement. An excellent summertime recipe

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Grilled Marinated Chicken with Tomato-Bread Salad (Panzanella)

    Serving Size: 1 (1127 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 2035.3
    Calories from Fat 1626
    Total Fat 180.6 g
    Saturated Fat 38.6 g
    Cholesterol 343.2 mg
    Sodium 638.8 mg
    Total Carbohydrate 13.3 g
    Dietary Fiber 3.6 g
    Sugars 6.4 g
    Protein 90.0 g

    The following items or measurements are not included:

    peasant bread


    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites