July 2026 Recipe of the Month: Chicken Panzanella
This fresh and seasonal dish is prepared utilizing tomatoes, basil, and cucumbers grown on our school’s local regenerative farm, Rebel Mountain.
Dressing/Marinade:
- 4 tablespoons olive oil
- 2 each lemons, zested and juiced
- 4 garlic cloves, peeled and minced
- 4 tablespoons fresh oregano, chopped
- 1 tablespoon vinegar: apple cider, red, white wine, champagne or rice
- 1 teaspoon smoked paprika
- Sea or Kosher salt and black pepper to taste
Salad:
- 1 lb. chicken breasts, sliced in half lengthwise
- 4 cups heirloom tomatoes, sliced into wedges
- 1 cup cherry tomatees, halved
- 1 cup croutons
- 1 English cucumber halved, cut into 1/2 inch half-moon shapes
- ¼ cup red onion, thinly shaved
- 1/2 cup pitted olives
- Sea or kosher salt to taste
- Fresh basil leaves to garnish
Method:
1. In a mason jar, add the dressing/marinade ingredients, place a lid on the jar, and shake vigorously to emulsify.
2. In a large mixing bowl, add chicken and ½ cup of marinade, toss to evenly coat, and refrigerate for 2 hours or overnight.
3. Preheat grill to medium/high, remove chicken from the marinade, and grill both sides until just cooked through, approximately 10 minutes. Transfer to a large clean mixing bowl, cover with plastic wrap or foil, and let rest for 10 minutes. Slice chicken into strips, transfer it back into the bowl, and pour off the excess juices.
4. Into the chicken bowl add tomatoes, cucumber, olives, and red onion.
5. Lightly drizzle veggies and chicken with dressing and gently toss to evenly coat. Then throw in the croutons and toss again. This step will allow the croutons to capture some of the dressing, but not get overly soggy. Then transfer the salad to your favorite serving dish. Garnish with fresh basil leaves. Enjoy!
