Contents of your meal kit:
chicken
chickpea croutons
tomatoes
cucumber
bell pepper
herb bundle (parsley & basil)
lemon-herb vinaigrette base
sliced red onion
kalamata olives
arugula
feta cheese
Cookware needed: baking sheet, salad bowl, skillet
Finishing steps:
- Preheat oven to 425. Cut chickpea croutons into 1-inch cubes and toss with olive oil and salt & pepper. Place on a baking sheet and roast 20 minutes in preheated oven. Turn the broiler on during the last 1-2 minutes of cooking to add some extra crunch. Continue with next steps while croutons are baking
- Cut tomatoes, cucumber, and bell pepper into bite-sized chunks. Pull herbs from stems, and roughly chop or tear.
- Pour lemon-herb vinaigrette base into the bottom of a large salad bowl. Add an equal amount of oil and whisk or mix with a fork to combine. Place the vegetables you just cut, the herbs, sliced onion and olives into the bowl with the dressing. Toss to combine and season to taste with salt & pepper.
- Heat a small amount of oil in a skillet over med-high heat. Season both sides of chicken with salt & pepper then cook for about 5 minutes per side or until cooked through. Let cool for a minute before chopping into chunks and adding to the salad bowl.
- When the chickpea croutons are done, let cool for a minute or so, then add to the salad bowl. Toss gently to combine, before adding the greens and tossing one last time.
- Divide between serving bowls, and crumble some feta over the top of each serving. Enjoy!
Notes: Italian, from pane ‘bread’ + zanella ‘small basket’. The “traditional” panzanella is a type of Tuscan salad made with chopped salad vegetables, and stale bread soaked in dressing.