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Spring Panzanella with Pesto Chicken

3199
3 servings

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Spring Panzanella with Pesto Chicken

Product Details

Time: 5 min active, 20 min total. Makes 3 servings.
We turn to panzanella when we have the makings of a great salad, but want something a bit heartier. Spring asparagus, pea shoots, and a tart Meyer lemon vinaigrette bring a fresh vibe to the classic bread salad.

What You Get
Baguette
Asparagus
Pea shoots
Meyer lemon vinaigrette
Pesto chicken
Feta

What You’ll Need

Olive oil
Salt
Freshly ground black pepper

Makes 3 servings

Active Time: 5 mins
Total Time: 20 mins

Step 1
Preheat your oven to 400°F and line a sheet pan with foil.

Step 2
Cut ⅔ of the baguette into roughly bite-sized cubes and arrange them over half the sheet pan in a single layer. Drizzle with oil and season with salt and pepper and mix with your hands to coat. Bake until they’re just beginning to become golden, about 8 minutes.

Step 3
Meanwhile, trim bases from the asparagus stalks and dress with oil and a sprinkle of salt. After the croutons have been in the oven for 8 minutes, arrange the asparagus over the empty half of the pan and bake the pan for 5-7 minutes more, or until the croutons are golden brown and the asparagus is tender but not overcooked.

Step 4
Add the croutons to a bowl with half the meyer lemon vinaigrette and toss. Give the asparagus a rough chop, and add to the bowl along with the pea shoots and the rest of the dressing. Season with a pinch of salt and crack of black pepper.

Step 5
Divide among plates and top with pesto chicken and crumbles of feta!

Contains: milk, eggs, tree nuts, wheat.

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About The Producer

Good Eggs Meal Kits
San Francisco, CA
The Good Eggs team is here to bring you simple, delicious, and absurdly fresh eats—now made a little easier with Good Eggs meal kits.Read more