Chicken & Nectarine Panzanella with Tomatoes & Cucumbers
Summer Produce

Chicken & Nectarine Panzanella

with Tomatoes & Cucumbers

40 MIN
+$4.99/serving 4 Servings
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  • with Chicken Breasts
    includes 4 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts View recipe
  • with Flank Steaks
    includes four 5.5-oz No Added Hormones, Pasture-Raised Flank Steaks
  • with Flank Steaks

    From the Test Kitchen

    For our take on panzanella (or Italian bread salad), you’ll make your own golden brown croutons to toss with sweet nectarine, crisp cucumbers, and fresh tomatoes in a creamy, tangy dressing. It’s the perfect pairing for seared chicken coated with classic seasonings like garlic powder, smoked paprika, and more.
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    • Nutrition
      PER SERVING
    • Calories
      680 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Chicken & Nectarine Panzanella with Tomatoes & Cucumbers
    Title
    • 4 Flank Steaks
    • 2 Small Baguettes
    • ½ lb Grape Tomatoes
    • 1 Nectarine
    • 2 Persian Cucumbers
    • 1 Tbsp Hot Sauce
    • 3 Tbsps Ranch Dressing
    • 2 Tbsps Red Wine Vinegar
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • ¼ cup Mayonnaise
    • ¼ cup Grated Parmesan Cheese
    • 2 oz Balsamic-Marinated Cipolline Onions
    • 4 tsps Honey
    • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
    Prepare the ingredients & start the panzanella
    1 Prepare the ingredients & start the panzanella

    Wash and dry the fresh produce. Medium dice the baguettes. Halve the cucumber lengthwise, then thinly slice crosswise. Halve the tomatoes. Halve, pit, and medium dice the nectarine. Roughly chop the onions. In a large bowl, combine the ranch dressing, Italian seasoning, vinegar, mayonnaise, and a drizzle of olive oil. Season with salt and pepper; stir to combine. Add the sliced cucumbers, halved tomatoes, diced nectarine, and chopped onions. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.

    Make the croutons & finish the panzanella
    2 Make the croutons & finish the panzanella

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced baguettes; season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until browned and toasted. Transfer to the bowl of dressed vegetables; stir to combine. Wipe out the pan.

    Cook the steaks
    3 Cook the steaks

    Pat the steaks dry with paper towels; season on both sides with salt, pepper, and the weeknight hero spice blend. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 4 minutes per side for medium- rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this. Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

    Make the hot honey
    4 Make the hot honey

    Meanwhile, in a bowl, combine the honey and as much of the hot sauce as you'd like, depending on how spicy you’d like the dish to be; season with salt and pepper.

    Finish & serve your dish
    5 Finish & serve your dish

    Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the finished panzanella. Top the steaks with the hot honey. Garnish the panzanella with the cheese. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & start the panzanella
    1 Prepare the ingredients & start the panzanella

    Wash and dry the fresh produce. Medium dice the baguettes. Halve the cucumber lengthwise, then thinly slice crosswise. Halve the tomatoes. Halve, pit, and medium dice the nectarine. Roughly chop the onions. In a large bowl, combine the ranch dressing, Italian seasoning, vinegar, mayonnaise, and a drizzle of olive oil. Season with salt and pepper; stir to combine. Add the sliced cucumbers, halved tomatoes, diced nectarine, and chopped onions. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.

    2 Make the croutons & finish the panzanella

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced baguettes; season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until browned and toasted. Transfer to the bowl of dressed vegetables; stir to combine. Wipe out the pan.

    Make the croutons & finish the panzanella
    Cook the steaks
    3 Cook the steaks

    Pat the steaks dry with paper towels; season on both sides with salt, pepper, and the weeknight hero spice blend. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 4 minutes per side for medium- rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this. Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

    4 Make the hot honey

    Meanwhile, in a bowl, combine the honey and as much of the hot sauce as you'd like, depending on how spicy you’d like the dish to be; season with salt and pepper.

    Make the hot honey
    Finish & serve your dish
    5 Finish & serve your dish

    Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the finished panzanella. Top the steaks with the hot honey. Garnish the panzanella with the cheese. Enjoy!

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