Panzanella Salad With Lemon Vinaigrette
Persons
2
Serving Size
1 Serving
Ingredients
- 2 airline chicken breasts with skin on
- Salt, to taste
- Cracked black pepper, to taste
- 1 cup grape tomatoes
- 1 Gills White Onion, sliced
- Olive oil, to taste
- 1 ciabatta loaf, cubed into ¾-inch pieces
- 2 cups spring mix
- Lemon Vinaigrette (recipe below)
- 1 chunk Parmesan cheese, for grating
Lemon Vinaigrette Recipe:
- ½ cup lemon juice
- ½ cup olive oil
- Splash of apple cider vinegar
- Salt, to taste
- Vinegar, to taste
- Italian seasoning, to taste
Instructions
- Heat a cast-iron skillet over medium-high heat, and preheat the oven to 375°F.
- Season the chicken breasts with salt and pepper. Carefully place them in the pan with the skin side down. Allow them to cook until golden brown.
- Flip the chicken breasts over, and turn off the heat. Place the entire pan in the oven, and cook for 15 minutes or until the internal temperature reads 165°F at the thickest part of the breast.
- While the chicken cooks, preheat the grill on medium-high heat.
- Toss the tomatoes and sliced onions in the olive oil, salt and pepper; place on the grill to char.
- Toss the bread cubes in olive oil and salt and pepper; place on the grill to toast.
- Move all the ingredients occasionally to prevent burning. (You want a nice char on multiple surfaces of the ingredients.)
- Remove everything from the heat, and allow to cool.
- Remove the chicken breasts from the oven, and rest them on a wire rack.
- Toss the tomatoes, onions, croutons and spring mix with a generous amount of Lemon Vinaigrette.
- Using tongs, transfer the mixture into a bowl.
- Slice the chicken into ¼-inch slices, and shingle them over the salad.
- Grate the Parmesan over the entire dish, and finish with the cracked black pepper.
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