Grilled Chicken with Summer Corn & Tomato Panzanella

Fresh, colorful, and packed with seasonal flavor, this recipe is the perfect summer meal. Grilled chicken is paired with a rustic bread salad featuring sweet corn, ripe tomatoes, fresh basil, and a simple vinaigrette.

Serves: 4

Ingredients

  • 1.5 pounds chicken breast

  • Italian seasoning, salt and pepper

  • 2 ears of corn

  • 4 cups cubed day old sourdough bread

  • 1 lemon, juiced

  • 1 tablespoon fresh minced garlic

  • 2 tablespoons olive oil

  • 1 pint cherry tomatoes, diced

  • 1/2 English cucumber, quartered and sliced

  • 4 cups romaine lettuce, chopped

  • 1 avocado, diced

  • 1/4 cup fresh parmesan cheese

  • 8 sprigs fresh basil, chopped

  • Balsamic glaze or vinegar dressing

Directions

  1. Season chicken breast with Italian seasoning, salt and pepper and grill chicken until fully cooked and reaches internal temperature of 165 degrees F. Also, place corn on grill to create a little char on each side.

  2. Meanwhile, place bread in a bowl and toss with lemon juice, garlic, and olive oil to coat. Season with a sprinkle of Italian seasonings, salt and pepper. Bake in an oven at 400 degrees for 10 minutes, until bread is crispy on the outside and soft in the center, like a homemade crouton.

  3. When chicken and corn have finished and cooled slightly. Use a sharp knife to remove corn from the cob, and dice chicken.

  4. In a large bowl, place cucumber, lettuce, avocado, diced chicken, corn, parmesan and basil and toss together. Season with freshly ground pepper and drizzle with a thick balsamic glaze and olive oil if desired.

Tri-County Produce Tip

For the best flavor, use locally grown tomatoes and sweet corn at their seasonal peak. This dish is a great way to showcase the freshest summer produce and makes an excellent meal for backyard gatherings, weeknight dinners, or outdoor entertaining.

RecipesKayli Chiu