Grilled chicken panzanella is a classic delicious Italian dish. This recipe is all about flavours. The bread soaks up the tangy red wine dijon dressing and herbs to give you the most flavourful croutons ever! Italian herb chicken, crunchy croutons, ripe tomatoes, fresh cucumbers, savoury kalamatas and salty capers make this dish perfect!
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You will need
Cook the chicken: Preheat the oven to 375F. Place the Italian spiced chicken on a lined baking sheet, Drizzle with oil and and season with salt & pepper. Cook for 15 minutes*.
Using 2 forks, shred the chicken in medium pieces.
*note: ensure the chicken is cooked to a minimum internal temperature of 165F.
Make & roast the croutons: Cut the ciabatta into 1 cm cubes. On a lined baking sheet, place the ciabatta cube, Season with 1(2p), 2 (4p), 3(6p) tbsp of oil and 1/2 (2p), 1(4p), 1 1/2(6p) tsp of salt. Combine. Place evenly on the baking sheet. Roast for 15 minutes – flipping half way through.
Gluten friendly: Skip this step. Your kits include spiced canellini beans instead. See step 4.
Prepare the vegetables:
Cut the cucumber in thin slices.
Remove the pits from the Kalamata olives – reserve the brine for the dressing.
Pell and very thinly slice the shallot.
Cut the tomatoes in medium dices. Separate the basil leaves.
Drain the tomatoes: Place tomatoes in a colander placed over a bowl. Add 1/2(2p), 1 (4p), 1 1/2(6p) tsp of salt to the tomatoes and combine. Set aside for 15 minutes.
Finish the dressing: Add the shallots, dijon red wine vinegar dressing, kalamata olive brine and capers brine to the tomato juice. Combine.
Gluten Friendly: Optional – If you prefer a warm dish, heat the spiced cannelini beans in the microwave.
Serve: In a large bowl, combine all the ingredients Toss to coat.
Let sit for minimum 5 minutes. Taste and adjust salt & pepper.
Dr. Craig Herrington, Nathuropath
Olives are a key component of the mediterranean diet, the diet that has the most evidence for long term health outcomes.
Cooking with Kids
Beyond Baby Nutrition
Lacey Engel, Registered Dietician
Get kids in the kitchen
Get those kids in the kitchen! Little ones as young as two years old can help with meal prep. When kids help prepare food, they may be more likely to try the same food at the table.
Making this recipe with kids?
Ask the child to help by completing step 3 and 4.
- Add the dijon red wine vinegar dressing to the tomato juice and wisk to combine.
- Toss together all the ingredients.
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Note: We cannot guarantee any dish is allergen free.