Crisp toasted bread is a prime feature of the panzanella salad. Add it just before serving so it keeps its crisis. Italian-inspired salad was first introduced in the meal plan in 2015.
Ingredients:
Chicken Panzanella:
- Chicken breasts, boneless and skinless - 1 lb, halved
- Olives, pitted Kalmata - 1/2 cup, sliced
- Green beans - 12 oz, trimmed and chopped
- Lettuce - 8 oz, chopped (any crisp variety like Romaine or Boston leaf)
- Tomatoes, medium - 2, chopped
- Bread, thick-cut / Italian-style - 4 slices
- Oil, cooking - 2 Tbsp
- Balsamic Vinaigrette (ingredients listed separately) - 6 Tbsp
- Garlic - 2 cloves, chopped
- Vinegar, balsamic - 1 1/2 Tbsp
- Mustard, Dijon - 1 tsp
- Honey - 1 tsp
- Lemon juice - 1 tsp
- Oil, olive - 4 Tbsp
Prep:
- Make gingerbread - Garlic garlic. Combine with vinegar, mustard, honey and lime juice. Add olive oil while whisking. (Can be done before 5 days)
- Chicken - Reduce by half and then season and soft. (Can be made 1 day in advance)
- Chicken marinated - Toss chicken in half dinaigrette prepared (reserve the other half to eat salad). Marry for at least 30 minutes and up to a day. (Can be made 1 day in advance)
- Olives - prepared according to instructions. (Can be done before 3 days)
- Green Beans - Cut and cut into 1/2 "/ 1.25 cm pieces Put in a safe microwave oven Cover with a wet towel and microwave until soft, 3 to 5 minutes. made 3 days in advance)
- Lettuce / Tomato - Prepare as directed.
Make:
- Remove the chicken from the sauce (remove the sauce) and season on both sides with salt and pepper.
- For cooking: Bake by heat to 400F / 163C, keep partially on direct fire and partially on indirect fire. Rubbed with some edible oil. Put the chicken on fire directly. Sear chicken for 2-3 minutes each side and switch to indirect heat. Cook until the internal temperature reaches 165F / 74C degrees, another 2 to 3 minutes.
- {grill}: While the chicken is cooking, brush the bread with cooking oil and bake on fire indirectly until dark brown and sharp, ~ 4 minutes each side. Once cooled enough to handle, cut the bread into 1 "/ 2.5 cm cubes.
- Cook on the stove: Place the pan over medium heat. Scrape with some cooking oil and chicken on both sides for 2 to 3 minutes. Lower the heat to medium, covered with foil or lid and cook for another 3 to 5 minutes, until the internal temperature reaches 165F / 74C degrees.
- {stove}: While the chicken is cooking, cut the cake into 1 "/ 2.5 cm blocks. Heat the pan or pan over medium heat. Add cooking oil and blocks of bread and toast until golden brown and crisp at all sides, ~ 5 minutes.
- Slice chicken into bite-sized pieces.
- To assemble lettuce, toss lettuce, tomatoes, green beans, olives and chicken. Add vinaigrette until dress up to your liking. Just before serving, add bread and toss to combine. (Do this at the last minute to crispy bread.) Enjoy!
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