Lunch: Grilled Chicken Panzanella Salad

Jamie's non-traditional take on a classic Italian bread salad features chicken, arugula, raisins and, of course, bread!

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Grilled Chicken Panzanella Salad

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

4 to 6 chicken breast cutlets
4 thick slices peasant bread, grilled and cut into 2-inch chunks
1 lb heirloom tomatoes
1 fennel bulb, thinly sliced, fronds reserved
1 cup golden raisins, plumped in 1/2 cup warm water
2 tablespoons sherry vinegar
1/4 cup extra-virgin olive oil
2 cups baby arugula
ricotta salata, for garnish

Instructions

Preheat grill pan. Season chicken with salt and pepper, then place on grill and cover with aluminum foil (sprayed with non-stick spray). Place a heavy-bottomed pot on top of foil to press down chicken and speed up the cooking process.
Allow to cook for 1-2 minutes, then flip and cover again. Flip once more and cover. Finally, flip a 3rd time and leave uncovered to finish cooking.
Meanwhile, onto the preheated grill, place the slices of bread drizzled with extra-virgin olive oil and seasoned with salt and pepper. Grill 3 minutes on each side, or until slightly charred. Cut into 2-inch chunks when finished.
In a small bowl, add golden raisins and warm water, let soak for 5 minutes, or until plumped.
In a large bowl with arugula, add thinly sliced fennel (reserve fronds for garnish). Chop tomatoes into rough chunks, add salt, then add to bowl. Add raisins and bread chunks. Add sherry vinegar and toss to coat. Shave ricotta salata over top.
Remove chicken from grill pan and slice, then place on top of salad.

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