Zucchini, Peach and Chicken Panzanella

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RITA'S KITCHEN

Zucchini, Peach and Chicken Panzanella

Panzanella with raw zucchini ribbons, peaches, and chicken. A super yummy salad that has all the flavor and texture you could want. Sweet and salty, crunchy and soft. The best way to make the most of day-old bread and that end of summer produce.

By Rita Kokshanian Mashkova

September 05, 2024

TOTAL TIME

20 minutes

It’s my humble opinion that if you have some semi-stale bread lying around, the best thing to make with it is panzanella. Classic Italian panzanella is soaked stale bread with tomatoes and onions, but this version is super refreshing and flavorful, plus has chicken making it a full meal. Shaved zucchini ribbons add a wonderful texture (if you don’t like raw zucchini, I promise you will after trying this), croutons add the perfect crunch, mozzarella adds creaminess, and peaches add sweetness. Mix it all together with a super simple dressing and some fresh herbs, and you’ve got a salad that you’ll want to make again and again.

Ingredients

4 servings

For the croutons:
½

day-old baguette, torn into bite-sized pieces
3

tbsp olive oil
Salt
For the chicken:
3/4

lb chicken breasts (I opt for the thinly sliced cutlets to save on cooking time, but regular breasts will work, too)
2

tbsp olive oil
1

tbsp garlic powder
1

tbsp onion powder
1

tbsp dried oregano
salt and pepper
For the salad:
1

large zucchini, shaved into ribbons using a vegetable peeler
2

peaches, sliced into thin slices
1

8-oz ball mozzarella, torn into bite-sized pieces
1

garlic clove
1/4

cup chopped parsley
1/4

cup basil leaves, torn

Preparation

(Croutons)

Preheat oven to 400 degrees. Mix bread with olive oil on a baking sheet and season generously with salt, then bake for 10-12 minutes, tossing every few minutes, until golden brown. Set aside to cool.

(Chicken)

Mix together all ingredients. Let sit for 15 minutes to come up to room temp. Heat a large heavy-bottomed skillet over medium heat. Cook chicken for 5-8 minutes on first side until golden brown (5 for thin sliced cutlets, closer to 8 for regular breasts), flip, and continue cooking until golden brown on the second side and cooked till 165 degrees. Remove from the pan, place on a cutting board, and let rest for 5 minutes before slicing into bite-sized chunks.

Mix croutons and chicken with the rest of the ingredients. Serve immediately, enjoy with a glass of Gratsi Rosé!