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Chicken & Feta Panzanella Salad by Chef Stephen Lewandowski

  • 4servings

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Source: www.behindtheburner.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B9, H
MineralsZinc, Copper, Natrium, Chromium, Manganese, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. For the Poached Chicken:

  2. 1 1/2 lb. boneless, skinless chicken breast

  3. 2 cup chicken stock

  4. 1 shallot, sliced

  5. 4 sprigs thyme

  6. For the Red Wine Vinaigrette:

  7. 1/2 cup red wine vinegar

  8. 2 tbsp. sugar

  9. 3/4 cup extra virgin olive oil

  10. 2 tbsp. shallots, minced

  11. For the Croutons:

  12. 1/2 18-inch baguette, diced into large pieces

  13. 1/4 cup extra virgin olive oil

  14. Salt and pepper to taste

  15. For Salad and Plating:

  16. 2 tbsp. radicchio lettuce, chopped

  17. 2 tbsp. romaine lettuce, chopped

  18. 2 tbsp. tear drop tomatoes

  19. 1 tbsp. fava beans

  20. 1 tbsp. English peas

  21. 1 tbsp. yellow and green squash, chopped

  22. 1 tbsp. cucumber, chopped

  23. 1 tbsp. olives

  24. 2 tbsp. pea tendrils

  25. 1/4 cup feta, diced

Instructions Jump to Ingredients ↑

  1. Poached Chicken:

  2. Add all ingredients to pot and cook over medium heat until chicken is completely cooked.

  3. Remove chicken and let cool (discard other ingredient). Dice chicken breast.

  4. Red Wine Vinaigrette:

  5. Add red wine vinegar, shallots, sugar, salt and pepper to mixing bowl.

  6. Slowly whisk in the extra virgin olive oil to emulsify.

  7. Croutons:

  8. Toast baguette in saut pan over medium heat with the extra virgin olive oil until golden.

  9. Season with salt and pepper to taste.

  10. Salad:

  11. Toss all ingredients with poached chicken, red wine vinaigrette and croutons in a mixing bowl.

  12. Season to taste, then split salad between four serving bowls and serve!

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