Grilled Chicken and Asparagus Panzanella Salad
Made with Dijon Honey Mustard Made with Champagne Vinaigrette

Grilled Chicken and Asparagus Panzanella Salad

Made with Dijon Honey Mustard
and Champagne Vinaigrette

Grilled Chicken and Asparagus Panzanella Salad

What do you get when you cross a grilled chicken salad recipe with an asparagus salad recipe? This delicious Grilled Chicken and Asparagus Panzanella Salad! And, it’s made even tastier with both BRIANNAS Champagne Vinaigrette and Dijon Honey Mustard dressings.

Ingredients:

  • 2 boneless skinless chicken breasts
  • 1/4 cup BRIANNAS Dijon Honey Mustard Dressing
  • 2 tablespoons extra virgin olive oil, plus more for brushing and drizzling
  • 1 pound fresh asparagus, trimmed
  • 3 medium tomatoes, halved
  • 1 10-ounce loaf ciabatta bread, halved lengthwise
  • 1/3 cup red onion, chopped
  • 1/3 cup crumbled feta cheese
  • 1/3 cup BRIANNAS Champagne Vinaigrette Dressing

Directions:

  1. Thirty minutes ahead of time, place the chicken breast and BRIANNAS Dijon Honey Mustard Dressing in re-sealable plastic bag. Close bag and knead gently to coat chicken evenly. Refrigerate until ready to cook.
  2. Pre-heat a grill to high. When the grill is hot, place the chicken on the grill and cook for about 4 minutes per side, or until cooked through. Transfer to a large platter or baking sheet.
  3. Reduce grill heat to medium high.
  4. Brush the grill with olive oil. Put the tomatoes in a large bowl; drizzle with olive oil and season with sea salt and pepper. Grill cut-side down until slightly charred, about 2 minutes. Transfer to the platter/baking sheet.
  5. Place asparagus on a plate. Drizzle olive oil over the asparagus and turn spears until they are coated drizzle with olive oil and season with sea salt.
  6. Brush the bread with olive oil.
  7. Grill the bread and vegetables until charred, about 2 minutes per side for the bread and 5 minutes for asparagus, rotating 1/4 turn each minute. Transfer to the platter/baking sheet and let cool slightly.
  8. Cut the chicken, asparagus, tomatoes and bread into bite-size pieces; transfer to a bowl or platter.
  9. Add the red onions, feta, and BRIANNAS Champagne Vinaigrette Dressing. Season with salt and pepper and toss.
  10. Serves 3-4.

COOK TIME: 20 minutes

PREP TIME: 10 Minutes

Ingredients:

  • 2 boneless skinless chicken breasts
  • 1/4 cup BRIANNAS Dijon Honey Mustard Dressing
  • 2 tablespoons extra virgin olive oil, plus more for brushing and drizzling
  • 1 pound fresh asparagus, trimmed
  • 3 medium tomatoes, halved
  • 1 10-ounce loaf ciabatta bread, halved lengthwise
  • 1/3 cup red onion, chopped
  • 1/3 cup crumbled feta cheese
  • 1/3 cup BRIANNAS Champagne Vinaigrette Dressing
Buy Dijon Honey Mustard Buy Champagne Vinaigrette Store Locator

Directions:

  1. Thirty minutes ahead of time, place the chicken breast and BRIANNAS Dijon Honey Mustard Dressing in re-sealable plastic bag. Close bag and knead gently to coat chicken evenly. Refrigerate until ready to cook.
  2. Pre-heat a grill to high. When the grill is hot, place the chicken on the grill and cook for about 4 minutes per side, or until cooked through. Transfer to a large platter or baking sheet.
  3. Reduce grill heat to medium high.
  4. Brush the grill with olive oil. Put the tomatoes in a large bowl; drizzle with olive oil and season with sea salt and pepper. Grill cut-side down until slightly charred, about 2 minutes. Transfer to the platter/baking sheet.
  5. Place asparagus on a plate. Drizzle olive oil over the asparagus and turn spears until they are coated drizzle with olive oil and season with sea salt.
  6. Brush the bread with olive oil.
  7. Grill the bread and vegetables until charred, about 2 minutes per side for the bread and 5 minutes for asparagus, rotating 1/4 turn each minute. Transfer to the platter/baking sheet and let cool slightly.
  8. Cut the chicken, asparagus, tomatoes and bread into bite-size pieces; transfer to a bowl or platter.
  9. Add the red onions, feta, and BRIANNAS Champagne Vinaigrette Dressing. Season with salt and pepper and toss.
  10. Serves 3-4.

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