Spanish Panzanella with Grilled Chicken Thighs
Eggplant & Olive Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
510 /serving
A hearty Italian bread salad gets a Spanish spin from smoked paprika and sherry vinegar. It puts the backyard barbecue to good use for grilling chunks of eggplant, juicy chicken and warm fluffy croutons, while our olive miscela sharpens the dressing to a fine briny point.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 1 Head of lettuce
- 1 Eggplant
- 15ml Sherry vinegar
- 30g Olive miscela
- 1 Artisan hamburger bun
- 10g A la Plancha spices (kosher salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, smoked paprika, turmeric, cayenne pepper)
Contains: Barley, Eggs, Sulphites, Wheat
You will need:
Oil
Salt & pepper (S&P)
BBQ
Total Fat
26 g
Saturated Fat
5 g
Sodium
660 mg
Total Carb
32 g
Sugars
7 g
Protein
40 g
Fibre
7 g
Preparation
Grill the chicken
- Heat the BBQ on high, making sure to oil the grill first.
- Pat the chicken* dry and drizzle with oil; season with ½ the spices and S&P.
- Add to the BBQ and grill, 4 to 6 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Mise en place
- Meanwhile, thinly slice the eggplant lengthwise. In a medium bowl, toss with a drizzle of oil, the remaining spices and S&P.
- Roughly chop the lettuce.
Grill the eggplant
- Add the eggplant to the BBQ and grill, 2 to 3 min. per side, until tender.
- Transfer to a cutting board and medium-dice.
Make the vinaigrette
- Meanwhile, in a small bowl, combine the vinegar, olive miscela, 1 tbsp oil (double for 4 portions) and S&P.
Make the croutons & salad
- Generously drizzle the cut-sides of the bun with oil and S&P.
- Add to the BBQ and grill, 1 to 2 min. per side, until browned.
- Transfer to a plate. Once cool enough, tear into bite-size pieces.
- In a large bowl, combine the lettuce, eggplant, croutons and vinaigrette.
Plate your dish
- Divide the salad between your bowls.
- Top with the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
