Nate Box from The Birch Patio whips up a Panzanella Salad with Herb Chicken in the CTV Morning Live Kitchen. Click here to find out more about The Birch Patio.
Panzanella Salad with Herb Chicken
Serves 4
- 6 chicken thighs, boneless, skinless
- 2 cloves con!t garlic
- 2 T fresh herbs (oregano, italian parsley, and basil), !ne chop
- sea salt and pepper
- olive oil
- 1 head butter lettuce, washed and cut (Gull Valley Greenhouse)
- 4 oz heritage spring greens (Lactuca or Morinville Greenhouse)
- 20 cherry or grape tomatoes, quartered (Gull Valley Greenhouse)
- 1/2 c fresh herbs, stem removed
- 8 asparagus spears, sliced
- 2 spring onion, tips only, sliced thin lengthwise
- 1 lemon
- 1/2 baguette crostini, thin slice, olive oil, toast
- 2 " oz white balsamic vinegar
- 6 " oz olive oil
- 1/2 " oz lemon juice
- 1 T honey
- salt and pepper
- 1 cup Grizzly gouda (or sharp, !rm cheese)
Tips: You can substitute chicken breast for thighs, if you prefer; farmer’s market is best. Confit garlic is great to have on hand, but requires some effort. The fresher the greens and produce, the better this salad gets. Extra crostini are great as apps; fresh ricotta and roast mushrooms on top.
Directions: Marinade chicken in oil, garlic, herbs, salt and pepper. Grill on bbq. Let stand for 5 min. Rough chop. Make crostini by slicing the baguette thin, brushing with olive oil and salt, and grilling on bbq. Make vinaigrette with balsamic, oil, lemon and honey. prepare salad, reserve crostini, and toss together with vinaigrette. Break up crostini into salad. Add in cheese. Toss and serve with grilled chicken.
