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Chicken & Roasted Yellow Beet Panzanella Salad

with Feta & Cider Vinaigrette

Cooking time

30 minutes




760 /serving

Panzanella has got to be one of the best inventions in the history of salads. Crispy cubes of ciabatta are integral to this bread-centric bowlful, a traditional Italian dish that both celebrates fresh, sunny flavours like lemon (thanks to one of our favourite spice blends) and the comforting powers of carbs. This version tosses together delicate baby lettuce with juicy chicken thighs and sweet, roasted yellow beets—not to mention briny feta for a lip-smacking salty kick.

We will send you:

  • 4 Chicken thighs
  • 120g Baby lettuce
  • 1 Bunch of parsley
  • 225g Yellow beets
  • 15ml Apple cider vinegar
  • 10g Dijon mustard
  • 7g Honey
  • 30g Feta
  • 1 Ciabatta roll
  • 9g Flavours of Amalfi spice blend (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, sunflower oil, lemon flavour, chili pepper, bay leaf, lemon oil)

Contains: Milk, Mustard, Sulphites, Wheat

You will need:

Large pan
Sheet pan
Olive oil
Salt & pepper
Parchment paper
Total Fat
40 g
Saturated Fat
8 g
1250 mg
Total Carbs
58 g
14 g
46 g
5 g
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Roast the beets
Preheat the oven to 450°F. Peel and slice the beets into ¼ inch wedges. On a lined sheet pan, toss the beets with a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 15 to 20 minutes, until beginning to brown and tender when pierced with a fork. Remove from the oven and set aside to cool.
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Cook the chicken
While the beets roast, in a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ½ the remaining spice blend and S&P. Add the chicken* to the pan and cook, partially covered, 4 to 6 minutes per side, until cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Reserve the pan.
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Mise en place
While the chicken cooks, cut the ciabatta into bite-size pieces. Finely chop the parsley leaves and stems.
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Make the ciabatta croutons
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the ciabatta; season with the remaining spice blend and S&P to taste. Cook, stirring occasionally, 5 to 7 minutes, until golden brown (if the pan seems dry, add more oil). Transfer to a plate and set aside.
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Make the vinaigrette
While the croutons cook, in a medium bowl, combine the apple cider vinegar, Dijon mustard, honey and 3 tbsp olive oil (double for 4 portions); season with S&P to taste. Stir to combine thoroughly.
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Finish & serve
Divide the lettuce between your bowls. Top with the cooled beets, chicken, ciabatta croutons and feta. Drizzle with as much of the vinaigrette as you’d like and garnish with the parsley. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.