The Pioneer Woman Tasty Kitchen
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Panzanella Salad

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Level: Easy

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Description

This un-traditional panzanella salad combines day old bread with your favorite veggies and is the perfect dinner salad for any occasion!

Ingredients

  • 4 whole Boneless, Skinless Chicken Breasts
  • 1 dash Salt
  • 1 dash Pepper
  • ½ loaves Day Old Bread, Cut Into Large Cubes (1 Inch)
  • ¾ cups Extra Virgin Olive Oil, Divided
  • 2 Tablespoons Dijon Mustard
  • 2 cloves Garlic, Crushed
  • 1 Tablespoon Freshly Squeezed Lemon Juice
  • ¼ cups Red Wine Vinegar
  • 4 whole Ripe Roma Tomatoes, Seeded And Chopped Into 1/2 Inch Cubes
  • 1 whole Large Red Bell Pepper, Seeded And Chopped
  • 1 whole Large Cucumber, Cubed
  • 1 whole Large Red Onion, Thinly Sliced
  • 4 cups Mixed Greens
  • 1 cup Kalamata Olives
  • 2 Tablespoons Capers

Preparation

Preheat your grill to medium-high. Season your chicken breast with salt and pepper and grill for about 5-6 minutes on each side, or until cooked through. Then remove from heat and set aside to cool.

Preheat your oven to 375 F. To prepare your croutons, place the diced day old bread on a baking sheet and drizzle with ¼ cup of extra virgin olive oil. Toss to coat evenly and then season with salt and pepper to taste. Bake for about 5 minutes or until they are crisp but not yet brown. Remove from oven and set aside to cool on a paper towel.

For your vinaigrette, place the mustard, garlic, lemon juice, vinegar and the remaining ½ cup of olive oil in a blender. Blend until smooth and then season to taste with salt and pepper. Set aside.

Once your chicken has cooled, chop into 1 inch cubes and set aside.

To make the salad. place the tomatoes, pepper, cucumber, onion, mixed greens, olives and capers in a large bowl. Add the croutons and half of the dressing. Toss lightly. Serve the rest of the dressing on the side. Serve the salad into 4 individual portions and top with the chicken. Enjoy!

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