Chicken and Nectarine Panzanella
with Mint, Zucchini, and Fresh Mozzarella
What’s not to love about a salad that’s equal parts bread and veggies? This satisfyingly light panzanella is loaded with peppery arugula, shaved zucchini, and creamy mozzarella. Plus, it can be made in advance! Just toss in the arugula and mint before serving.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
(Contains Soy, Wheat)
White Wine Vinegar
Not included in your delivery
Preheat the oven to 400 degrees. Slice the baguette into ¾-inch cubes. Toss the cubes on a baking sheet with a drizzle of olive oil. Season with salt and pepper. Place in the oven to toast 6-8 minutes, or until golden brown on the outside but still slightly soft on the inside.
Wash and dry all produce. 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. Discard the seedy center. Place the zucchini ribbons in a large bowl and store in the fridge to chill.
Prep remaining ingredients: Remove the bread cubes from the oven to cool. Slice the mozzarella into ½-inch cubes. TIP: We sent extra. Save 1/4 for another recipe. Thinly slice the mint leaves.
Heat a drizzle of 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.
In a small bowl, combine the shallot, white wine vinegar, and a drizzle of olive oil (to taste). Season with salt and pepper. TIP: If you’re not a big fan of raw onion, use less shallot.
Finish: Toss the mozzarella, bread cubes, chicken, mint, arugula, nectarine, and vinaigrette into the bowl with the zucchini ribbons. Season generously with salt and pepper. Finish with a drizzle of olive oil, if desired. Divide between bowls and enjoy!