Grilled Green Panzanella Salad
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.
Recipe adapted from: Bon Appetit
Recipe adapted from: Bon Appetit
Recipe - MAPLE GROVE (+Wines & Spirits)
Grilled Green Panzanella Salad
Prep Time45 Minutes
Servings4
Cook Time30 Minutes
Ingredients
Juice of 1 lemon
¼ cup extra virgin olive oil
1 garlic clove, grated
1 tablespoon L&B Potato Spuds Signature Seasoning
3 chicken breasts
For the panzanella: Zest and juice of 1 lemon
1 garlic clove, grated
¼ cup Greek yogurt
¼ cup extra virgin olive oil, plus more for brushing
Kosher salt, to taste
Freshly ground black pepper, to taste
1 English cucumber, halved lengthwise and thinly sliced
8 ounces sugar snap peas, thinly sliced on the bias
5 green onions, thinly sliced on the bias
4 - ¾”-thick slices L&B Minnesota Nice Multigrain Artisan Bread
1 teaspoon L&B Potato Spuds Signature Seasoning
1 bunch asparagus, trimmed
4 ounces crumbled feta cheese, plus more for garnish
1 bunch mint leaves, torn, for garnish
1 bunch basil leaves, torn, for garnish
Directions
- To marinate the chicken: In a medium bowl, whisk together the lemon juice, olive oil, garlic, and the L&B Potato Spuds Signature Seasoning.
- 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.
- Heat a grill to high heat.
- 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.
- 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.
- 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.
- 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.
- Slice the asparagus into 2” pieces, tear the bread into bite size pieces, and dice the chicken. Combine with the salad.
- Add the feta and toss to coat.
- Garnish with additional feta, mint and basil. Serve immediately.
45 minutes
Prep Time
30 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Fancy Large Lemons, 0.5 Pound
$1.50 avg/ea$2.99/lb
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$11.99 was $12.99$0.71/oz
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
L&B Signature Potato Spuds Seasoning, 3.4 Ounce
$6.99$2.06/oz
Bell & Evans Boneless Skinless Chicken Breast, 1 Pound
Deal
$6.99/lb was $8.99/lb$6.99/lb
Fancy Large Lemons, 0.5 Pound
$1.50 avg/ea$2.99/lb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
Fage Total Plain Whole Milk Greek Yogurt, 16 Ounce
$4.59$0.29/oz
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$11.99 was $12.99$0.71/oz
Morton Coarse Kosher Salt, 3 Pound
Huge Deal
$4.49 was $5.69$1.50/lb
L&B Cracked Black Pepper, 1.7 Ounce
$6.89$4.05/oz
Hot House English Cucumbers, 1 Each
Huge Deal
$1.99 was $2.99
Mann's Stringless Sugar Snap Peas, 8 Ounce
Huge Deal
$3.99 was $4.99$0.50/oz
Green Onions Bunched, 1 Each
$1.49
L&B Minnesota Nice Multigrain Artisan Bread, 22 Ounce
$6.99$0.32/oz
L&B Signature Potato Spuds Seasoning, 3.4 Ounce
$6.99$2.06/oz
Fresh Green Asparagus, 1.25 Pound
$7.49 avg/ea$5.99/lb
Alouette Feta Cheese Crumbles, 4 Ounce
$4.99$1.25/oz
L&B Fresh Mint, 0.75 Ounce
$3.49$4.65/oz
L&B Fresh Organic Basil, 0.75 Ounce
$3.79$5.05/oz
Directions
- To marinate the chicken: In a medium bowl, whisk together the lemon juice, olive oil, garlic, and the L&B Potato Spuds Signature Seasoning.
- 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.
- Heat a grill to high heat.
- 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.
- 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.
- 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.
- 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.
- Slice the asparagus into 2” pieces, tear the bread into bite size pieces, and dice the chicken. Combine with the salad.
- Add the feta and toss to coat.
- Garnish with additional feta, mint and basil. Serve immediately.