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Gluten Free Panzanella Salad


Did you ever think you would eat a panzanella salad on Passover? Heaven & Earth’s gluten free, veggie-based croutons make the meal here.


1. Whisk together the dressing.
2. Pour half of the dressing into a ziplock bag with the chicken. Let it marinate for 30 minutes, if possible.
3. Assemble the salad, then grill the chicken cutlets. Heat a heavy-duty grill pan to high heat for about two to three minutes. Lower the heat to medium-high and add the oil to the pan and make sure the entire pan is coated with oil.
4. Add the chicken breasts to the pan and cook for five to six minutes on the first side without moving, until the undersides develop dark grill marks. Flip the chicken breasts using a pair of tongs or a fork and cook the other side for five to six minutes. Transfer to a cutting board and when cool enough to handle, slice into cubes.
5. Add the chicken to the salad, drizzle on the remaining dressing and serve immediately.


Sponsored by Heaven and Earth Photography by Sara Goldstein