Chicken and Pear Panzanella Salad
Chicken and Pear Panzanella Salad
4

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Chicken and Pear Panzanella Salad

  • Servings: 4
  • Prep Time: 10 MINS
  • Cook Time: 35 MINS

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Chicken and Pear Panzanella Salad

Made With:

RANGER® Free Range Chicken Thighs

Directions

Step ONE
Preheat oven to 375°F. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in 12” cast iron skillet over medium-high heat. Once oil is shimmering, place chicken skin-side down in even layer. Cook, undisturbed, for 2-3 minutes. Reduce heat to medium and continue cooking, occasionally moving around chicken to evenly brown, another 10-12 minutes. Transfer skillet to oven and cook 15 minutes.
Step TWO
Toss focaccia cubes with remaining oil and spread on rimmed baking sheet. After chicken roasts for 15 minutes, flip chicken so skin side is up and place focaccia on second baking rack. Cook additional 5 minutes, until chicken is cooked through and focaccia is toasted.
Step THREE
While chicken is roasting, whisk together goat cheese and milk or cream until light and smooth. Season with salt and pepper.
Step FOUR
Combine all ingredients for dressing in a resealable jar and shake vigorously until emulsified.
Step FIVE
Spread layer of whipped goat cheese on plate and top with 1-2 chicken thighs. Layer pears, arugula, focaccia, and toasted hazelnuts next to chicken and serve with cider vinaigrette.

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 cups toasted hazelnuts, lightly crushed
  For whipped goat cheese:
8 oz. fresh goat cheese, room temperature
1/2 cup whole milk or heavy cream
  kosher salt
  freshly ground black pepper
  For cider vinaigrette:
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
  kosher salt
  freshly ground black pepper

Directions

Step 1
Preheat oven to 375°F. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in 12” cast iron skillet over medium-high heat. Once oil is shimmering, place chicken skin-side down in even layer. Cook, undisturbed, for 2-3 minutes. Reduce heat to medium and continue cooking, occasionally moving around chicken to evenly brown, another 10-12 minutes. Transfer skillet to oven and cook 15 minutes.
Step 2
Toss focaccia cubes with remaining oil and spread on rimmed baking sheet. After chicken roasts for 15 minutes, flip chicken so skin side is up and place focaccia on second baking rack. Cook additional 5 minutes, until chicken is cooked through and focaccia is toasted.
Step 3
While chicken is roasting, whisk together goat cheese and milk or cream until light and smooth. Season with salt and pepper.
Step 4
Combine all ingredients for dressing in a resealable jar and shake vigorously until emulsified.
Step 5
Spread layer of whipped goat cheese on plate and top with 1-2 chicken thighs. Layer pears, arugula, focaccia, and toasted hazelnuts next to chicken and serve with cider vinaigrette.

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