August 3, 2020
Nothing says summer like grilling & tomato season. Actually that’s not true. I can think of a lot of things that say summer: watermelon, ice cream, corn on the cob. You get the point. For the sake of this post, let’s just say it’s grilling & tomatoes.
Panzanella Chicken Salad with Balsamic Vinaigrette
Ingredients
- 1 lb chicken breast
- 1/2 C italian dressing Suggested: Whole30 Compliant
Tomato Panzanella Ingredients
- 2 C cherry tomatoes, quartered
- 1 tbsp diced shallot
- 2 tbsp balsalmic vinegar
- 2 tbsp olive oil, seperated
- 1-2 tbsp fresh basil, cut into ribbons
- 2 cloves garlic
- salt & pepper to taste
- 2 C sourdough or GF bread, cubed or ripped into 1 Inch cubes
Salad Ingredients
- 4 servings mixed greens suggested: arugula or spinach
- 4 oz proscuitto (4-6 slices)
- 1 yellow peach, sliced
- 1 Large avocado, sliced
- crumbled goat cheese, optional
Balsamic Dijon Vinaigrette
- 1/4 C balsamic vinegar
- 1 C garlic, minced sub 1/2 tsp garlic powder
- 1 Tbsp dijon mustard
- 1 Tbsp maple syrup eliminate for whole30
- 1/2 C avocado oil less if desired
- 1/2 tsp sea salt
- 1/2 tsp black pepper
Instructions
Tomato Panzanella Salad
- In a bowl combine shallots, tomatoes, garlic, basil, 2 tbsp balsalmic vinegar, 1 Tbsp olive oil, salt & pepper. Stir to combine. I recommend making this at least 30 minutes before eating, up to 4 hours. Store in fridge & Toss every 15-30 minutes. The liquid tends to drain to the bottom of the bowl and this helps redistribute the marinade.
- When nearing dinner time: preheat oven to 350. Place bread croutons on a baking sheet. Drizzle with olive oil. Bake for about 10 minutes, pull out of oven and toss. Bake for another few minutes if needed, but watch closesly to avoid burning.
- When ready to eat, add bread to the bruschetta mixture. Toss to combine & serve immediately. This will top your chicken.
Grilled Chicken & Salad Assembly
- In a baking dish, marinate chicken breast in italian seasoning for at least 15 minutes, up to overnight. When ready to cook: Preheat Grill to medium heat (350°-400° F). Place chicken on an oiled grill. Cooking times will vary based on thickness of chicken breasts, but general rule is 7-8 minutes per side. Chicken needs to reach an internal temp of 165°F. Allow to rest for 3-5 minutes before slicing.
- While the chicken is cooking prepare prosciutto, dressing & other salad ingredients. In a small mixing bowl combine balsamic, garlic, dijon, salt & pepper. Once combine, slowly whisk in the oil. Whisk constantly to allow it to emulsify and thicken to create a creamy consistency.
- For the Proscuitto, heat skillet over medium heat. Add a small drizzle of oil. Add slices of Proscuitto and fry like bacon. These only take 1-2 minutes per side based on your preferred crispness. Remove from pan & allow to cook
- In bowls, assemble the salad ingredients. Top with Chicken & the Panzanella salad. Drizzle with Balsalmic dressing & enjoy.
Stephanie Beyers
I’m making this tomorrow night. Or Thursday.
eating.at.altitude
YAY! Can’t wait to hear what you think.