Strawberry Panzanella (Italian Bread Salad) with Chicken, Feta & Mint

Directions

1. Heat a skillet over medium-high and wait until hot.
2. Starting with a whole chicken breast, cut horizontally to form thin fillets and rub with the listed spices on both sides.
3. Add oil to the hot skillet and swirl to coat the bottom, then cook the chicken until golden and cooked through, about 3–4 minutes per side; transfer to a plate.
4. Rinse and dry all fresh produce.
5. In a medium bowl, whisk together minced shallot, oil, vinegar, Dijon, honey, salt, and pepper to make the dressing.
6. Cut strawberries into quarters and toss them into the dressing.
7. Halve the grape tomatoes and add them to the bowl.
8. Trim and quarter the cucumber lengthwise, then chop into bite-sized pieces and fold into the dressing bowl.
9. Strip mint leaves from their stems, mince, and add half to the dressing bowl; reserve the rest for serving.
10. Tear bread into bite-sized crouton pieces.
11. Return the skillet to low heat, add a touch more oil, and toast the bread pieces, stirring occasionally, until golden and toasted, 4–5 minutes; remove from heat.
12. Add the croutons to the dressing bowl and toss to combine the salad.
13. Slice the cooked chicken into thin strips.
14. To serve, divide the salad onto plates and top with the sliced chicken, feta, and the remaining mint.