Chicken and Pear Panzanella Salad
CHECK OUT OUR RECIPE BOOKLET! - Back PRINT THIS RECIPE: | 2 lbs. | RANGER® Free Range Chicken Thighs | | 2 tbsp.
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.drapervalleyfarms.com.
Cooking tools:
- Cast iron skillet
- Oven
- Stove
- Baking sheet
- Mixing bowl
- Whisk
- Mason jar
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Tongs
- Paper towel
- Plate
Ingredients
- 2 lbs. RANGER® Free Range Chicken Thighs
- 2 tbsp. vegetable oil
- kosher salt
- freshly ground black pepper
- 8 oz. focaccia (preferably rosemary), cut into 1" cubes
- 2 firm-ripe pears (preferably green Anjou) cored and sliced
- 6 cups fresh arugula
- 1 cup toasted hazelnuts, lightly crushed
- 8 oz. fresh goat cheese, room temperature
- 1/2 cup whole milk or heavy cream
- 1/3 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 1 tbsp. raw honey
- 1 tsp. Dijon mustard
- 1 clove garlic, minced
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Grilled Chicken and Pear Salad – Terrapin Ridge Farms
terrapinridge.com
Parmesan Chicken and Pear Salad
daveynutrition.com
Sheet-Pan Autumn Chicken Salad
drapervalleyfarms.com
Chicken and Pear Salad
foodhero.org
Chicken: Rotisserie BBQ Chicken Pear & Gorgonzola Salad
recipecloudapp.com
Grilled Chicken Paillard with Panzanella Salad Recipe
andrewzimmern.com
Panzanella Salad with Grilled Chicken
culturecheesemag.com
Cranberry and Pear Chicken Salad with Arugula
prepyoself.com