Behind the Recipes
Chicken & Feta Panzanella Salad by Chef Stephen Lewandowski
Makes 4 servings
INGREDIENTS:
For the Poached Chicken:
1 1/2 lb. boneless, skinless chicken breast
2 cup chicken stock
1 shallot, sliced
4 sprigs thyme
Salt and pepper to taste
For the Red Wine Vinaigrette:
1/2 cup red wine vinegar
2 tbsp. sugar
3/4 cup extra virgin olive oil
2 tbsp. shallots, minced
Salt and pepper to taste
For the Croutons:
1/2 18-inch baguette, diced into large pieces
1/4 cup extra virgin olive oil
Salt and pepper to taste
For Salad and Plating:
2 tbsp. radicchio lettuce, chopped
2 tbsp. romaine lettuce, chopped
2 tbsp. tear drop tomatoes
1 tbsp. fava beans
1 tbsp. English peas
1 tbsp. yellow and green squash, chopped
1 tbsp. cucumber, chopped
1 tbsp. olives
2 tbsp. pea tendrils
1/4 cup feta, diced
PREPARATION:
Poached Chicken:
1. Add all ingredients to pot and cook over medium heat until chicken is completely cooked.
2. Remove chicken and let cool (discard other ingredient). Dice chicken breast.
Red Wine Vinaigrette:
1. Add red wine vinegar, shallots, sugar, salt and pepper to mixing bowl.
2. Slowly whisk in the extra virgin olive oil to emulsify.
Croutons:
1. Toast baguette in sauté pan over medium heat with the extra virgin olive oil until golden.
2. Season with salt and pepper to taste.
Salad:
1. Toss all ingredients with poached chicken, red wine vinaigrette and croutons in a mixing bowl.
2. Season to taste, then split salad between four serving bowls and serve!
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