Lactose Free Grilled Chicken Panzanella Salad

6-8 Servings

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Lactose Free Grilled Chicken Panzanella Salad

This Tuscan-style chopped Panzanella salad made with our Lactose-Free Mozzarella could be the salad of the summer! Fresh tomatoes, olives, basil, grilled chicken, and toasty sourdough bread tossed in a champagne vinaigrette makes every bite of this fresh salad so flavourful.

Recipe Ingredients

Dressing:

  • ½ cup olive oil
  • 1 small shallot, minced
  • 4 tbsp. champagne vinegar
  • 2 tbsp. honey
  • 3 tsp. lemon juice
  • salt and pepper to taste

Chicken:

  • 1 Chicken Breast
  • 1 tbsp. oil
  • 1 tsp. smoked paprika
  • salt and pepper to taste

Salad:

  • 484g loaf of 1 day old sourdough bread, cut into 1 ¼ inch thick slices
  • 250g Paradise Island Lactose Free Mozzarella, cubed small
  • 2 peppers, cut into ¾” squares
  • 3 heirloom tomatoes, cut into wedges
  • ½ cup halved green olives
  • 10-15 basil leaves

Recipe Directions

1. Preheat the grill to medium-high heat.
2. Season chicken with oil, paprika salt and pepper. Cook chicken on grill until fully cooked
for about 3-4 minutes on both sides. Cook until the internal temperature is 165°F.
3. While chicken is cooking grill bread slices and pepper squares until they have nice grill
marks. Slice bread into cubes.
4. In a jar combine all salad dressing ingredients and tightly put on the lid. Shake until
emulsified and set aside.
5. On a large serving bowl combine bread, cheese, peppers, tomatoes and green olives.
6. Drizzle dressing over the bread mixture and toss well, letting dressing soak into the bread.
7. Slice chicken and add to the top of the salad and garnish with fresh basil.
8. Serve immediately and enjoy!