Cook Along with Chef Deniz: Panzanella Salad with Roasted Chicken Breast, Lemon and Herb Dressing

Panzanella Salad with Roasted Chicken Breast, Lemon and Herb Dressing

By Chef Deniz Tarakcioglu

Ingredients:

• 2 x 6oz chicken breast
• 3 cloves of garlic
• 300mL of preferred bread, ripped into large chunks
• 100mL of assorted summer herbs - parsley, mint, dill, etc.
• 300mL of BC heirloom tomatoes, cut into random chunks
• 1 lemon, zest and juice
• 100mL small diced cucumbers
• 50mL minced red onions
• 100mL assorted olives
• Extra virgin olive oil

Instructions:

• Set your oven to 400F.
• Season the chicken breasts with salt and pepper. Sear in a hot pan until the skin side is lightly golden brown. Flip on the meat side for 30 seconds, re-flip to the skin side and transfer into the oven for 8-10 minutes.
• In another pan, heat olive oil, toss in the bread chunks and transfer in the oven for 10 minutes, as well.
• In a large bowl, toss in tomatoes, cucumbers, red onions, all the herbs, olives, lemon juice and zest. Marinade for 5 minutes. Strain the reserved liquid.
• Rest the chicken breasts for 5 minutes.
• Toss the golden brown bread chunks in the reserved liquid very fast.
• Arrange on a plate and dress with an abundance of olive oil.