Panzanella with Raw Zucchini Ribbons, Peaches, and Chicken

Name: Panzanella with Raw Zucchini Ribbons, Peaches, and Chicken
Cook time: 20 min
Yield: 4 servings
Ingredients: 0.5 day-old baguette; 3 tbsp olive oil; salt; 1 zucchini (shaved into ribbons using a vegetable peeler); 2 peaches (sliced into thin slices); 8 oz mozzarella (torn into bite-sized pieces); 1 garlic clove; 0.25 cup parsley; 0.25 cup basil leaves (torn); 0.25 cup olive oil; 0.5 lemon juice; 2 tbsp white balsamic vinegar; salt and pepper; 0.75 lb chicken breasts; 2 tbsp olive oil; 1 tbsp garlic powder; 1 tbsp onion powder; 1 tbsp dried oregano; salt and pepper

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.

Yield4 servings

Cook time20 minutes

Ingredients

For the croutons

For the salad

For the chicken

Directions

1
Preheat oven to 400 degrees.
2
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.
3
Mix together all ingredients for the chicken. Let sit for 15 minutes to come up to room temp.
4
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.
5
Mix croutons and chicken with the rest of the ingredients. Serve immediately.

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