Grilled Chicken & Asparagus Panzanella Salad










Courtesy of




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 Caper Vinaigrette Dressing


  1. Thirty minutes ahead of time, place the chicken breast & BRIANNAS Dijon Honey Mustard Dressing in re-sealable plastic bag. Close bag & 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 & cook for 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 & season with sea salt & 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 Caper Vinaigrette dressing. Season with salt and pepper and toss.