Please enter the email you’re using for this account.
Did you ever think you would eat a panzanella salad on Passover? Heaven & Earth’s gluten free, veggie-based croutons make the meal here.
1 pint cherry tomatoes, halved lengthwise
2 Persian cucumbers, thinly sliced
1/2 red onion, thinly sliced
1/2 cup mixed fresh basil and fresh mint
2 boneless skinless chicken breasts
salt
pepper
1 teaspoon minced garlic
1/2 teaspoon imitation mustard
3 tablespoons Kedem White Wine Vinegar
1/2 cup Tuscanini Olive Oil
1/2 teaspoon kosher salt
1/4 teaspoon Gefen Black Pepper
Whisk together the dressing.
Pour half of the dressing into a ziplock bag with the chicken. Let it marinate for 30 minutes, if possible.
Assemble the salad, then grill the chicken cutlets. Heat a heavy-duty grill pan to high heat for about two to three minutes. Lower the heat to medium-high and add the oil to the pan and make sure the entire pan is coated with oil.
Add the chicken breasts to the pan and cook for five to six minutes on the first side without moving, until the undersides develop dark grill marks. Flip the chicken breasts using a pair of tongs or a fork and cook the other side for five to six minutes. Transfer to a cutting board and when cool enough to handle, slice into cubes.
Add the chicken to the salad, drizzle on the remaining dressing and serve immediately.
Sponsored by Heaven and Earth Photography by Sara Goldstein
How Would You
Rate this recipe?
Please log in to rate
Reviews