Grilled watermelon chicken panzanella salad is a great unique addition to any summer barbecue! It’s easy to make and full of color and flavor.
When I think of summer, I think of watermelon. Big, juicy slices of sweet and ripe watermelon. I also think of grilling. Because, well, summer.
Why not combine the two, right?
I have added watermelon to caprese salad before and it was amazing. Sometimes that extra bit of sweetness can really change up a traditional dish.
Like panzanella salad. I’m not sure if you are familiar with it, but it’s basically a salad made out of stale bread. It’s a great way to use up old crusty bread when you have made enough homemade croutons.
Also, panzanella salad is incredibly easy to make. That makes it the perfect addition to any summer party. Or a weeknight dinner – it really can be made in a jiffy.
Grilled Watermelon Chicken Panzanella Salad
Grilling the watermelon caramelizes the sugars and adds layer upon layer to its flavor. You are going to fall in love. Watermelon should be eaten shortly after it is grilled so make sure you do that part last.
If you have time, let the panzanella salad sit for about 30 minutes before you add the chicken and watermelon. If you don’t…. just eat. That’s what I do and it is still delicious.
Plus, I’m a long eater (I talk with my hands a lot and often.) By the time I am done eating, it’s been about 30 minutes.
I created this recipe as part of my partnership with Peapod and the recipe website FromthePod.com. I’m part of a group of great food bloggers creating awesome recipes with Peapod in mind.
I love that you can go to any of the recipes on their website and have that recipe’s ingredients put right in your shopping cart. Then all you have to do is unselect the items you already have in your kitchen.
For this recipe, head over to FromthePod.com.
Check out my other Peapod recipes: