Name: Strawberry Panzanella (Italian Bread Salad) with Chicken, Feta & Mint
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1.02 kg chicken breasts, boneless skinless; 1 ½ (113 g) pkgs crumbled feta cheese; 1 ½ English cucumbers; 1 small pkg fresh mint; 1 ½ small pkgs grape tomatoes; 1 shallot; 1 ½ (454 g) pkgs strawberries; 6 slices whole grain bread; black pepper; Dijon mustard; extra virgin olive oil; honey; Italian seasoning; salt; white wine vinegar

Strawberry Panzanella (Italian Bread Salad) with Chicken, Feta & MintStrawberry Panzanella (Italian Bread Salad) with Chicken, Feta & Mint — a 35-minute dinner recipe with 15 ingredients, serving 6.Ingredients

1.02 kg chicken breasts, boneless skinless

1 ½ (113 g) pkgs crumbled feta cheese

1 ½ English cucumbers

1 small pkg fresh mint

1 ½ small pkgs grape tomatoes

1 shallot

1 ½ (454 g) pkgs strawberries

6 slices whole grain bread

black pepper

Dijon mustard

extra virgin olive oil

honey

Italian seasoning

salt

white wine vinegar

Instructions

Preheat a large skillet over medium-high heat.

While the skillet heats up, holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin fillets. Season with spices on both sides.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add chicken and pan-fry until golden brown and cooked through, 3-4 minutes per side. Remove to a plate. (Reserve skillet with drippings for later use.)

Meanwhile, wash and dry the fresh produce.

Using a clean cutting board, peel and mince shallot. Place in a large bowl along with oil, vinegar, Dijon, honey, salt, and pepper. Whisk to combine the dressing.

Trim and quarter strawberries. Add to the bowl with the dressing.

Halve grape tomatoes. Add to the bowl.

Trim and quarter cucumbers lengthwise, then cut crosswise into bite-sized pieces. Add to the bowl.

Pick mint leaves off the stems; discard stems and mince the leaves. Add half to the bowl and set aside. (Reserve remaining mint for serving.)

Cut or tear bread into bite-sized pieces.

Return skillet (with drippings) to low heat, add more oil, and swirl to coat the bottom. Add bread and cook, stirring occasionally, until croutons are golden and toasted, 5-6 minutes. Remove from heat.

Add croutons to the bowl and stir to combine the salad.

Slice chicken into thin strips.

To serve, divide panzanella salad between plates; top with chicken, feta, and reserved mint. Enjoy!

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