• rodica godlewski

peach and turmeric chicken panzanella salad


I picked up these peaches from a farm-stand a few days ago when husband and I took a trip up north. Whenever I get my hands on fresh fruit, my first instinct is to make something sweet. Maybe a pie? or a galette?! However this time I inclined for a savory dish.This salad blends the best of both seasons; it's a perfect end of summer salad, but then again it is the perfect beginning of fall salad. I just love to combine sweet flavors with savory ones.


I really love how flavorful fresh peaches are, not to mention they smell divine. I prefer to get farm fresh produce whenever possible and my dream is to one day own an orchard and have all the fresh peaches.



RECIPE


INGREDIENTS

  • 16 ounces chicken breast, cut into 1 inch cubes

for the marinade:

  • 2 tablespoons olive oil

  • 1 teaspoon herbs de Provence

  • 1 teaspoon dried thyme leaves

  • 1 teaspoon powdered turmeric

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 2 tablespoons pear white balsamic vinegar

for the croutons:

  • 4 slices of white French bread, margins removed, then the slices cut into 1 inch cubes

  • 4 tablespoons salted butter

  • 1/2 teaspoon black pepper

for the grilled peaches:

  • 2 large peaches, sliced into half an inch thick slices, stones removed

  • the juice from one lemon

  • 2 tablespoons honey

other ingredients:

  • 4 tablespoons honey Greek yogurt

  • 1 tablespoon crumbled feta cheese

  • 1 tablespoon pumpkin seeds

  • fresh mint sprigs

INSTRUCTIONS:

  1. In a medium sized bowl, whisk the marinade ingredients then coat the chicken cubes in it. Place the marinated chicken back in the refrigerator while preparing the croutons and the peaches.

  2. In a large non-stick pan start heating the butter on medium heat. When it starts to sizzle add the bread cubes and the black pepper. Toast on both sides until golden brown (make sure not to burn the croutons). Remove from the pan and set aside.

  3. Mix the lemon juice with the honey until incorporated, then coat each peach slice in this mixture. Drain the peach slices by holding them with a fork on top of the bowl, and then grill them for about 3 minutes on each side in the same non-stick pan as you did the croutons. Reserve the lemon honey sauce then whisk the yogurt in and set aside.

  4. When the peaches are done remove them from the pan and set them aside. Add the chicken to the pan and grill it for about 5 minutes on each side.

  5. Start layering your panzanella salad by adding a layer of chicken, then a layer of the peaches, then a layer of croutons. In the end top with crumbled feta cheese, pumpkin seeds, honey yogurt sauce, and fresh mint.









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