Chicken Roasted Tomato Artichoke Panzanella Salad Recipes

ARTICHOKE AND TOMATO PANZANELLA

Artichoke and Tomato Panzanella image

"I love my Artichoke and Tomato Panzanella," says Giada. "It is a great go-to recipe because I always have the ingredients in my pantry. All the colors and flavors of the tomatoes, artichokes, basil and olives make this a tasty and vibrant dish."

Provided by Giada De Laurentiis

Categories appetizer

Time 16m

Yield 4 servings

Number Of Ingredients 9

Ingredients

3 cups 1 1/2-inch-cubed whole-wheat bread
One 10-ounce package frozen artichoke hearts, thawed (about 2 cups)
2/3 cup extra-virgin olive oil, plus more for drizzling
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
3 large red tomatoes, cut into wedges (about 2 pounds)
1 cup pitted black olives, halved
3/4 cup chopped fresh basil leaves (about 1 bunch)
1/4 cup white wine vinegar

Steps:

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the bread and artichoke hearts with olive oil and season with salt and pepper. Grill the bread and artichokes until golden brown at the edges, about 6 minutes total, turning every 2 to 3 minutes. Remove the bread and artichokes from the grill and transfer to a large bowl.
Add the tomatoes, olives and basil to the bowl and toss to combine. In a small bowl, stir together the olive oil, white wine vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper. Drizzle the dressing over the salad. Toss to combine and serve immediately.

ROASTED CHICKEN WITH KALE AND TOMATO PANZANELLA

Roasted Chicken with Kale and Tomato Panzanella image

For an easy summer dinner, chicken thighs and drumsticks are crisped up on the same sheet pan as the crusty bread, lacinato kale, and cherry tomatoes in the panzanella that's served alongside.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs

Time 50m

Number Of Ingredients 8

Ingredients

2 cloves garlic, thinly sliced (1 tablespoon)
1/2 loaf rustic bread, cut into 1-inch pieces (5 cups)
2 tablespoons grated Parmesan, plus more for serving
12 ounces cherry tomatoes (2 1/4 cups)
5 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper
3 pounds bone-in, skin-on chicken thighs and drumsticks, patted dry
4 thyme sprigs
1 bunch lacinato kale (about 8 ounces)

Steps:

Preheat oven to 425 degrees, with racks in upper and lower thirds. Toss garlic, bread, cheese, and tomatoes with 3 tablespoons oil; season with salt and pepper. Arrange in a single layer on a rimmed baking sheet. Rub chicken with remaining 2 tablespoons oil; season with salt and pepper. Place on bread mixture, skin-sides up, along with thyme. Roast in lower third, flipping chicken and bread mixture once, 25 minutes. Meanwhile, remove ribs from kale; tear into 2-inch pieces. Drizzle with oil and season with salt and pepper.
Switch oven to broil; remove thyme from baking sheet. Transfer chicken to a plate. Scatter kale over bread mixture; arrange chicken on top. Broil until chicken skin is golden and crisp, 2 to 4 minutes. Transfer chicken to serving plates; toss bread mixture and serve, with more cheese.

CHICKEN, ROASTED TOMATO, ARTICHOKE PANZANELLA SALAD

CHICKEN, ROASTED TOMATO, ARTICHOKE PANZANELLA SALAD image

Categories Salad Chicken Tomato Sauté

Yield 4 people

Number Of Ingredients 16

Ingredients

3 1/2 " thick pieces white country bread
Tomatoes and Artichokes
4 plum tomatoes prepped for roasting
4 Tbl olive oil
1t herbs de provence
1 8oz package frozen arti's
Chicken and Dressing
4 cloves garlic
2T aniseed crushed
2t hot paprika
1 1/4" slice paprika
1/2 t saffron threads
1C chopped cilantro
7T olive oil
6T lemon juice
4 skinless, boneless chicken thighs

Steps:

Bread: brush with oil, s&P and pan brown Tomatoes. Roast on parchment w/ 2 T oliveoil for 1 hour at 300, cool cut in half. Artichokes: saute until golden Chicken: Blend first 5 ingredients to make paste, add cilantro, 4T olive oil and 5T lemon juice. Marinate chicken 2 hours. Scrape off marinade, cut chicken into 1" pieces. pan saute. Transfer to large bowl, add Tomatoes and artichokes. Tear bread and add. Whisk 3T oil with 1 T lemon juice. Season with S&P. Dress and serve

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