Ranch Topped Grecian Grilled Chicken Panzanella #RSC |
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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 8 |
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Ready, Set, Cook! Hidden Valley Contest Entry. Grilled chicken breasts atop of Greek style panzanella with ranch tzatziki sauce. Ingredients:
1/3 cup extra virgin olive oil, divided |
1/2 cup hidden valley® original ranch® dressing |
1/4 teaspoon dried oregano |
1 teaspoon lemon juice |
4 boneless skinless chicken breast halves |
4 cups olive bread, cubed |
1 cup cherry tomatoes, halved |
1/4 cup red onion, diced |
1/2 cup feta cheese, crumbled |
1 cup baby spinach, packed |
1/4 cup canned artichoke heart, drained & chopped |
1 cup greek yogurt |
1/4 cup buttermilk |
1 ounce hidden valley original ranch seasoning mix |
1/2 cup cucumber, peeled & diced |
1 pinch salt |
1 pinch ground black pepper |
2 teaspoons fresh chives, snipped |
Directions:
1. Preheat the oven to 350 degrees F. Place a grill pan over medium high heat. In a small bowl whisk together 2 tablespoons oil with the prepared ranch dressing, oregano & lemon juice. Dredge the chicken breasts in dressing, shaking off excess. Place in the pan & cook for 6 minutes per side or until no longer pink & juices run clear. Meanwhile, drizzle bread cubes with remaining oil. Place on a baking sheet & bake for 10 minutes or until golden brown. Place bread in a large bowl & add the tomatoes, onion, feta, spinach & artichokes. Toss. Spoon the bread mixture equally onto each of 4 plates. Top each with a piece of grilled chicken. In another small bowl stir together the yogurt, buttermilk, ranch seasoning mix, cucumber, salt & pepper. Spoon over chicken & sprinkle with chives. Serve.
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