Chicken and Nectarine Panzanella

Chicken and Nectarine Panzanella

with Mint, Zucchini, and Fresh Mozzarella

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What’s not to like about a salad that’s equal parts bread and veggies? This panzanella is bulked up by thinly shaved zucchini, fresh mozzarella, and juicy nectarine. Unlike most salads, this one is even better made a few hours in advance. Just toss the arugula and mint in right before serving!


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyMedium

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

12 ounce

Chicken Breasts

1 unit


1 unit

Demi Baguette

(ContainsWheat, Soy)

4 ounce

Fresh Mozzarella


8 g


2 ounce


1 unit


2 tablespoon

White Wine Vinegar

1 unit


Not included in your delivery

2.5 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2928.8 kJ
Calories700 kcal
Fat30 g
Carbohydrate48 g
Dietary Fiber7 g
Protein59 g
Sodium580 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Toast the bread: preheat oven to 400 degrees. Slice the bread into ¾-inch cubes. Toss bread cubes on a baking sheet with 2 teaspoons olive oil and season with salt and pepper. Place baking sheet in the oven to toast for 6-8 minutes, until golden brown.


Prep the ingredients: meanwhile, halve, pit, and thinly slice the nectarine. Halve, peel, and mince the shallot. Using a vegetable peeler, shave the zucchini into ribbons lengthwise, rotating as necessary. Toss the zucchini ribbons in a large bowl with 1 tablespoon white wine vinegar. Season with salt and pepper


Remove the bread cubes from the oven to cool. Slice the mozzarella into ½-inch cubes. Chop the mint leaves


Cook the chicken: heat 1 teaspoon olive oil in a large pan over medium-high heat. Season the chicken on all sides with salt and pepper. Add the chicken to the pan and cook 5-6 minutes per side, until cooked through. Set aside for 5 minutes, then dice into cubes.


Make the vinaigrette: in a small bowl, combine the shallot, remaining vinegar, and 1 ½ tablespoons olive oil. Season with salt and pepper.


Toss the mozzarella, bread cubes, chicken, mint, arugula, nectarine, and vinaigrette into the bowl with the zucchini ribbons. Season with salt and pepper and finish with a drizzle of olive oil, if desired. Enjoy!