Ranch Topped Grecian Grilled Chicken Panzanella #rsc

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• 1/3 cup extra virgin olive oil, divided
• 1/2 cup hidden valley® original ranch® dressing
• 1/4 teaspoon dried oregano
• 1 teaspoon lemon juice
• 4 boneless skinless chicken breast halves
• 4 cups olive bread, cubed
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, diced
• 1/2 cup feta cheese, crumbled
• 1 cup baby spinach, packed
• 1/4 cup canned artichoke heart, drained & chopped
• 1 cup greek yogurt
• 1/4 cup buttermilk
• 1 ounce hidden valley original ranch seasoning mix
• 1/2 cup cucumber, peeled & diced
• 1 pinch salt
• 1 pinch ground black pepper
• 2 teaspoons fresh chives, snipped

Recipe

• 1 preheat the oven to 350 degrees f. place a grill pan over medium high heat. in a small bowl whisk together 2 tablespoons oil with the prepared ranch dressing, oregano & lemon juice. dredge the chicken breasts in dressing, shaking off excess. place in the pan & cook for 6 minutes per side or until no longer pink & juices run clear. meanwhile, drizzle bread cubes with remaining oil. place on a baking sheet & bake for 10 minutes or until golden brown. place bread in a large bowl & add the tomatoes, onion, feta, spinach & artichokes. toss. spoon the bread mixture equally onto each of 4 plates. top each with a piece of grilled chicken. in another small bowl stir together the yogurt, buttermilk, ranch seasoning mix, cucumber, salt & pepper. spoon over chicken & sprinkle with chives. serve.