Grilled Green Panzanella
June 24, 2024
If summer were to be summed up in one recipe, it would be this Grilled Green Panzanella salad. The veggies are so crisp and crunchy, it’s about as close as you can get to taking your summer garden and putting it right on your plate. And then there’s that quintessential seasonal char from the grilled chicken, bread and asparagus, which smacks so sweetly of sun-kissed early summer evenings. The garden veggies marry the savory chicken and fresh herb garnishes in a most refreshing and fulfilling way. This is one light dish strong enough to stand on its own as a satisfying lunch or dinner.
But the real secret to any deliciously lighter dish is often hidden in the seasoning. The star of this salad show is the L&B Potato Spuds Signature Seasoning. We add it to the lemony chicken marinade as well as layer it into the olive oil that gets slathered on the L&B Minnesota Nice Multigrain Artisan Bread bread right before grilling. With its potpourri of herbs and spices, the seasoning brings a load of flavor to the salad without weighing it down, so you’ll still have plenty of room left for a scoop of cool ice cream or a fresh slice of fruit pie.
This recipe is brought to you by Nourish, our guide to eating a variety of whole foods that expand your palate, give you more energy and help you live a balanced life. If you love it, check out the entire Nourish collection.
SERVINGS
4-6
PREP TIME
45 min
COOK TIME
30 min
Ingredients
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Juice of 1 lemon
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¼cup extra virgin olive oil
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1garlic clove, grated
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1tablespoon L&B Potato Spuds Signature Seasoning
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3chicken breasts
For the panzanella:
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Zest and juice of 1 lemon
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1garlic clove, grated
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¼cup Greek yogurt
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¼cup extra virgin olive oil, plus more for brushing
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Kosher salt, to taste
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Freshly ground black pepper, to taste
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1English cucumber, halved lengthwise and thinly sliced
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8ounces sugar snap peas, thinly sliced on the bias
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5green onions, thinly sliced on the bias
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4¾”-thick slices L&B Minnesota Nice Multigrain Artisan Bread
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1teaspoon L&B Potato Spuds Signature Seasoning
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1bunch asparagus, trimmed
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4ounces crumbled feta cheese, plus more for garnish
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1bunch mint leaves, torn, for garnish
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1bunch basil leaves, torn, for garnish
Directions
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1
To marinate the chicken: In a medium bowl, whisk together the lemon juice, olive oil, garlic, and the L&B Potato Spuds Signature Seasoning.
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2
Add the chicken breasts, turn to coat, and cover the bowl. Marinate in the refrigerator for a minimum of 30 minutes and up to 4 hours.
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3
Heat a grill to high heat.
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4
To make the salad: In a large serving bowl, whisk together the lemon zest and juice, garlic, Greek yogurt, and extra virgin olive oil. Season with salt and black pepper. Stir in the cucumber, peas, and green onions and set aside.
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5
Brush both sides of the sliced bread with olive oil and season with the L&B Potato Spuds Signature Seasoning. Grill the bread until well charred, about 2 minutes per side.
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6
Brush the asparagus with olive oil and grill until bright green and tender, turning halfway through, 3 to 5 minutes. Transfer the bread and asparagus to a cutting board.
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7
Remove the chicken from the marinade, shaking off any excess. Grill the chicken until well charred, about 3 minutes per side. Reduce the heat to medium, cover, and cook, turning occasionally, until the chicken registers 165 F on an instant-read thermometer, about 10 to 15 minutes. Transfer to a cutting board and allow to rest for 5 minutes.
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8
Slice the asparagus into 2” pieces, tear the bread into bite size pieces, and dice the chicken. Combine with the salad.
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9
Add the feta and toss to coat.
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10
Garnish with additional feta, mint and basil. Serve immediately.
Recipe adapted from: Bon Appetit