Ranch Topped Grecian Grilled Chicken Panzanella #RSC
- Ready In:
- 32mins
- Ingredients:
- 18
- Yields:
-
4 entrees
- Serves:
- 4
ingredients
- 1⁄3 cup extra virgin olive oil, divided
- 1⁄2 cup Hidden Valley® Original Ranch® Dressing
- 1⁄4 teaspoon dried oregano
- 1 teaspoon lemon juice
- 4 boneless skinless chicken breast halves
- 4 cups olive bread, cubed
- 1 cup cherry tomatoes, halved
- 1⁄4 cup red onion, diced
- 1⁄2 cup feta cheese, crumbled
- 1 cup Baby Spinach, packed
- 1⁄4 cup canned artichoke heart, drained & chopped
- 1 cup Greek yogurt
- 1⁄4 cup buttermilk
- 1 ounce Hidden Valley Original Ranch Seasoning Mix
- 1⁄2 cup cucumber, peeled & diced
- 1 pinch salt
- 1 pinch ground black pepper
- 2 teaspoons fresh chives, snipped
directions
- Preheat the oven to 350 degrees F. Place a grill pan over medium high heat. In a small bowl whisk together 2 tablespoons oil with the prepared ranch dressing, oregano & lemon juice. Dredge the chicken breasts in dressing, shaking off excess. Place in the pan & cook for 6 minutes per side or until no longer pink & juices run clear. Meanwhile, drizzle bread cubes with remaining oil. Place on a baking sheet & bake for 10 minutes or until golden brown. Place bread in a large bowl & add the tomatoes, onion, feta, spinach & artichokes. Toss. Spoon the bread mixture equally onto each of 4 plates. Top each with a piece of grilled chicken. In another small bowl stir together the yogurt, buttermilk, ranch seasoning mix, cucumber, salt & pepper. Spoon over chicken & sprinkle with chives. Serve.
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