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A Healthier Panzanella Salad

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Ok – so let me preface with – this is not a “true” Panzanella salad in every sense of the word. There is not near the amount of bread that is in a typical Panzanella and I’ve added greens in lieu of all of the bread. Nor did I marinade the croutons in tomato juices, etc. BUT, it eats like a Panzanella. Everything is in big pieces and the juices from the roasted tomatoes create some of the dressing and that seeps into the croutons and mmm… I mean, I can’t get enough!

This is one of those salads I crave at least once a week. It is one of my favorite and easiest meals to make. And yes, I just called a salad a meal and I promise you will feel this way once you’ve had this one!

Mo and I are eaters. Foodies for sure. But we really like to eat food. 🙂 So if you haven’t made any of my other salads and therefore you’re not “in the know” yet – you can trust that my salads are not for the faint of heart. This definitely took some convincing with Mo when I first started cooking for him. This is where the “inside joke” of “We’re having a ‘big salad’ for dinner…” came from. When I was racing triathlon a bunch and had a full load of clients, etc., etc. salads were an almost nightly thing at our house! But if you ask Mo – he loves them. They are filling, full of nutrition and full of flavor and texture! …I’m big on texture! Gotta have some crunch!

So this salad pulls out my Italian heritage. As I said, it is not an exact replica of a true Panzanella salad. But, the anti-inflammatory nutritionist in me cannot help myself, plus, we really like it better this way!

Hope you enjoy this as much as we do!

Primal Panzanella Salad

Serves 2-4

Ingredients for the Salad:

  • 1lb free range chicken breast, cubed
  • 1/3 cup + 2 tbsp balsamic vinegar, divided
  • zest and juice of 1 lemon
  • 1 tsp dried oregano
  • ¾ large container pre-washed baby spinach
  • 8-10 fresh basil leaves, julienned
  • 1 large shallot, very thinly sliced
  • ½ cup goat cheese crumbles
  • 1 large avocado, diced into large pieces
  • 1 ½ cups baby cherry tomatoes
  • 2-3 pieces good sourdough bread, cut into large pieces
  • 2 tbsp extra virgin olive oil, divided
  • Real Salt and black pepper, to taste
  • ½ – 1 tsp red pepper flakes (optional)

Directions for the Salad:

  • Place chicken a large Ziploc baggie with 1/3 cup balsamic vinegar, lemon zest and juice, oregano and ½ tsp salt and ¼ tsp black pepper. Seal bag and gently toss (over the sink – yes, I’ve learned the hard way! J) to combine. Marinade for 30 minutes, up to overnight. Pull out of the fridge 30 minutes prior to cooking.
  • Preheat the oven to 425 degrees F and line two small sheet pans with foil.
  • While oven is heating up, on one sheet pan, place the tomatoes and on the other sheet pan, lay the sourdough out, in an even layer. Drizzle the tomatoes and sourdough with ½ tbsp olive oil each and sprinkle both with salt and black pepper. Set the croutons aside and place the tomatoes into the oven to roast for 7-10 minutes until slightly browned and starting to burst open.
  • Using tongs, pull the chicken out of the bag and place each piece in an even layer, without touching, onto a large nonstick skillet over medium heat; discard the remaining marinade. Let cook for 2-3 minutes per side, until each piece is cooked through.
  • Meanwhile, in a large salad/serving bowl place spinach, basil, goat cheese and avocado.
  • When you’re ready to pull the tomatoes out of the oven, place sourdough on the top rack of the oven to toast for 2-3 minutes and pour the tomatoes, while hot, in with the spinach and then add the chicken.
  • Drizzle remaining olive oil and balsamic over the top and toss gently to combine and coat with the dressing. Sprinkle with salt, black pepper and red pepper flakes (if using) and place croutons on top. Toss again to combine and serve!
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Primal Panzanella Salad
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Course Dinner, Main Dish
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people
Ingredients
Course Dinner, Main Dish
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Place chicken a large Ziploc baggie with 1/3 cup balsamic vinegar, lemon zest and juice, oregano and ½ tsp salt and ¼ tsp black pepper. Seal bag and gently toss (over the sink – yes, I’ve learned the hard way! J) to combine. Marinade for 30 minutes, up to overnight. Pull out of the fridge 30 minutes prior to cooking.
  2. Preheat the oven to 425 degrees F and line two small sheet pans with foil.
  3. While oven is heating up, on one sheet pan, place the tomatoes and on the other sheet pan, lay the sourdough out, in an even layer. Drizzle the tomatoes and sourdough with ½ tbsp olive oil each and sprinkle both with salt and black pepper. Set the croutons aside and place the tomatoes into the oven to roast for 7-10 minutes until slightly browned and starting to burst open.
  4. Using tongs, pull the chicken out of the bag and place each piece in an even layer, without touching, onto a large nonstick skillet over medium heat; discard the remaining marinade. Let cook for 2-3 minutes per side, until each piece is cooked through.
  5. Meanwhile, in a large salad/serving bowl place spinach, basil, goat cheese and avocado.
  6. When you’re ready to pull the tomatoes out of the oven, place sourdough on the top rack of the oven to toast for 2-3 minutes and pour the tomatoes, while hot, in with the spinach and then add the chicken.
  7. Drizzle remaining olive oil and balsamic over the top and toss gently to combine and coat with the dressing. Sprinkle with salt, black pepper and red pepper flakes (if using) and place croutons on top. Toss again to combine and serve!
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Naked Hatch Chile Turkey Burgers

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Tis the season for Hatch Green Chiles and I am SOOOOOOO excited! I love spicy anything — so I twiddle my thumbs through July, waiting for August, when Hatch Chiles come into season and into stores! I’m putting them in EVERYTHING! …just ask M0! 😉

These turkey burgers are super easy to make – everything goes into one bowl. And you can easily double the recipe to make for a larger group or to have as leftovers throughout the week. …these make GREAT leftovers!

Hatch Chiles can be hot or mild — most stores will have them separated in the produce section and/or if pre-roasted. And I will say – the hot ones are HOT. I used 2 mild and 1 hot for this recipe and it was perfect!

I’m not a big fan of buns on my burgers – never have been. It’s not a “carb” thing, it’s just a preference for me. So, if you wanted to add a bun – I suggest a crusty piece of good sourdough bread that you butter with a little ghee and stick on the grill (outdoor or pan) for a couple of minutes before serving… That of course would make these burgers fall into the Primal category vs Paleo — so if Paleo is important to you, stick with the recipe below.

I like to serve these with my Roasted Heirloom Potatoes and Lemon Basil Aioli. But, you could also do roasted asparagus or Jackson’s Honest, Beanitos or Way Better Chips – these are all of our favorites and the cleanest we’ve found!

Naked Hatch Green Chile Turkey Burgers

Makes 2 Burgers or 4 Sliders…

Ingredients:

  • 1lb ground turkey breast
  • 2-3 roasted hatch green chiles, diced***
  • 1 large shallot, grated
  • zest of 1 lime, juice of ½ lime
  • ¼ cup chopped cilantro
  • ½ tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp sea salt
  • ½ tsp black pepper
  • Optional “Bun:” 2-4 large pieces Butter Lettuce, Escarole, Kale, Swiss Chard, etc. or bed of Sautéed Spinach
  • Optional (but recommended) Toppings:
    • Sliced Avocado
    • Coconut Sugar Caramelized Onion***
    • Goat Cheese Crumbles

Directions:

  • Place turkey, chiles, shallot, herbs, spices and lime zest and juice in bowl and use hands to mix well. Set aside.

  • ***Start the caramelized onions (if making) by placing approx. 1 tsp olive oil or cooking spray into a medium nonstick skillet on medium heat. Cut the ends off of the onion, slice in half and then julienne. Place the onion into the pan, sprinkle a pinch of sea salt and ½ – 1 tsp (depending upon how large the your onion is…) coconut sugar over the top and then toss to combine. Once the onion has softened, turn the heat to low and stir every now and then. Let these continue to cook until the burgers are ready to serve or until they are as caramelized as you’d like.***

  • Preheat oven to 400 degrees F.
  • Now, back to the burgers. Form the turkey mixture into two regular sized or four slider-sized patties and place on a plate – I like to cover a plate with foil so that I have easier cleanup.

  • Place a nonstick grill pan or shallow skillet on medium heat with approx. 1-2 tsp ghee butter or cooking spray or go get your outdoor grill lit!

  • When pan is hot and butter is melted, place patties in pan and cook for about 5 minutes on each side. Place in the oven for 10-12 more minutes or until a meat thermometer reads 160 degrees F. Alternatively, throw them onto your outdoor grill and cook accordingly.

  • When burgers are done, get them off of the heat and let rest for 5 minutes or so, while you prep the toppings.
  • Place a piece of Butter Lettuce, Kale, or Sauteed Spinach onto a plate – if using, then the turkey patty, top with onions, goat cheese and avocado – if using. Fold the Butter Lettuce, Kale, etc. over the top, if this applies and ENJOY!

***If Hatch Chiles are not in season, feel free to substitute with 1 fresh Jalapeño – remove the seeds and ribs if you don’t want it to be too spicy…

***During Hatch season (August – October) you can find Hatch Chiles already roasted. Central Market is great about this. But, if you want to roast your own, click the link in the Ingredients section and you will be taken to the directions I use for roasting my own.

 

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Naked Hatch Chile Turkey Burgers
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Servings
burgers
Ingredients
Servings
burgers
Ingredients
Votes: 0
Rating: 0
You:
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Instructions
  1. Place turkey, chiles, shallot, herbs, spices and lime zest and juice in bowl and use hands to mix well. Set aside.
  2. ***Start the caramelized onions (if making) by placing approx. 1 tsp olive oil or cooking spray into a medium nonstick skillet on medium heat. Cut the ends off of the onion, slice in half and then julienne. Place the onion into the pan, sprinkle a pinch of sea salt and ½ - 1 tsp (depending upon how large the your onion is...) coconut sugar over the top and then toss to combine. Once the onion has softened, turn the heat to low and stir every now and then. Let these continue to cook until the burgers are ready to serve or until they are as caramelized as you'd like.***
  3. Preheat oven to 400 degrees F.
  4. Now, back to the burgers. Form the turkey mixture into two regular sized or four slider-sized patties and place on a plate - I like to cover a plate with foil so that I have easier cleanup.
  5. Place a nonstick grill pan or shallow skillet on medium heat with approx. 1-2 tsp ghee butter or cooking spray or go get your outdoor grill lit!
  6. When pan is hot and butter is melted, place patties in pan and cook for about 5 minutes on each side. Place in the oven for 10-12 more minutes or until a meat thermometer reads 160 degrees F. Alternatively, throw them onto your outdoor grill and cook accordingly.
  7. When burgers are done, get them off of the heat and let rest for 5 minutes or so, while you prep the toppings.
  8. Place a piece of Butter Lettuce, Kale, or Sauteed Spinach onto a plate - if using, then the turkey patty, top with onions, goat cheese and avocado – if using. Fold the Butter Lettuce, Kale, etc. over the top, if this applies and ENJOY!
Recipe Notes

If Hatch Chiles are not in season, feel free to substitute with 1 fresh Jalapeño – remove the seeds and ribs if you don’t want it to be too spicy...

During Hatch season (August - October) you can find Hatch Chiles already roasted. Central Market is great about this. But, if you want to roast your own, click the link in the Ingredients section and you will be taken to the directions I use for roasting my own.

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