CHICKEN, ROASTED TOMATO, ARTICHOKE PANZANELLA SALAD

CHICKEN, ROASTED TOMATO, ARTICHOKE PANZANELLA SALAD image

Yield 4 people

Number Of Ingredients 16

3 1/2 " thick pieces white country bread
Tomatoes and Artichokes
4 plum tomatoes prepped for roasting
4 Tbl olive oil
1t herbs de provence
1 8oz package frozen arti's
Chicken and Dressing
4 cloves garlic
2T aniseed crushed
2t hot paprika
1 1/4" slice paprika
1/2 t saffron threads
1C chopped cilantro
7T olive oil
6T lemon juice
4 skinless, boneless chicken thighs

Steps:

Bread: brush with oil, s&P and pan brown Tomatoes. Roast on parchment w/ 2 T oliveoil for 1 hour at 300, cool cut in half. Artichokes: saute until golden Chicken: Blend first 5 ingredients to make paste, add cilantro, 4T olive oil and 5T lemon juice. Marinate chicken 2 hours. Scrape off marinade, cut chicken into 1" pieces. pan saute. Transfer to large bowl, add Tomatoes and artichokes. Tear bread and add. Whisk 3T oil with 1 T lemon juice. Season with S&P. Dress and serve