Lunch: Smoky Chicken and Pepper Salad

Paprika-seasoned chicken thighs transform a traditionally vegetarian panzanella salad into a family-satisfying supper. Toss together with toasted cubes of French bread and garden-gathered tomatoes for a casual all-in-one dish.

Ingredients

1/2 tsp. ground cumin
1 1/2 tsp. smoked paprika
1/3 c. packed fresh flat-leaf parsley leaves
4 tbsp. sherry vinegar
3 tbsp. extra-virgin olive oil
3 clove garlic
salt
Pepper
1 1/4 lb. skinless, boneless chicken thighs
1 loaf French bread
3 medium peppers (red and green)
1 lb. tomatoes

Instructions

Prepare grill for direct grilling on medium-high.
In large bowl, combine cumin, 1 teaspoon paprika, 2 tablespoons parsley, 1 tablespoon each vinegar and oil, half of garlic, and 1/4 teaspoon salt; add chicken and turn to coat. Let stand.
Grill bread 1 to 2 minutes or until toasted, turning over once. Cool completely, then cut into 1/2-inch cubes.
While bread cools, grill peppers 8 minutes or until crisp-tender and grill marks appear, turning occasionally; transfer to cutting board. Cool slightly, then cut into 1/2-inch pieces. In large bowl, toss peppers, tomatoes, remaining garlic, 1/2 teaspoon paprika, 3 tablespoons vinegar, 2 tablespoons oil, and 1/4 teaspoon salt until mixed. Let stand.
Grill chicken 10 minutes or until well browned and cooked through (165 degrees F), turning often. Cut into 1/2-inch chunks; transfer, with bread cubes and remaining parsley, to bowl with tomato mixture. Toss until very well mixed.

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