Heart disease is the number one killer among women-- affecting nearly 43 million women in the U.S. When 'Top Chef' alumni Antonia Lofaso learned that her own mother was diagnosed with early signs for heart disease, Chef Antonia set out to make over her favorite dishes. The chef has teamed up with Campbell Soup Company to help spread awareness and educate women about heart disease. She stopped by Weekend Express to let us taste one of her heart smart recipes that even the most clueless cook could whip up-- a goat cheese panzanella with chicken, tangerine and a tomato vinaigrette. Yum!
Goat Cheese Panzanella with Chicken, Tangerines and Tomato Vinaigrette
This recipe is a lighter spin on the panzanella salad from Chef Antonia's Black Market Liquor Bar version. Chock full of vibrant veggies and a sweet tomato dressing, you'll never believe it's good for you!
Prep Time: 10 minutes
Cook Time: 15 minutes
Makes: 4 servings
3 oz crumbled reduced fat goat cheese
6 cup arugula
6 tangerines, peeled and sectioned
2 - 4oz butterflied chicken breasts
½ small red onion, shaved
4 pieces _ Pepperidge Farm® _ Whole Grain 100% Whole Wheat bread
1 Tbsp extra virgin olive oil
¼ cup white balsamic vinegar
2 Tbsp _ Campbell’s ®_ _ Healthy Request ®_ Condensed Tomato soup
3 Tbsp chopped flat leaf parsley
4 Tbsp freshly picked basil
2 Tbsp chopped shallots (or 1 tsp of chopped garlic if shallots are unavailable)
½ tsp salt & pepper
Preheat oven to 250F. On a medium baking sheet, brush 2 tsp extra virgin olive oil on whole wheat bread and allow it to dry out in the oven for about 15 minutes until bread becomes crisp to the touch. Break dried bread into 1/2 inch pieces about the size of a large crouton and set aside.
In a medium mixing bowl, whisk together vinegar, Campbell’s Healthy Request Condensed Tomato soup, shallots and chopped parsley. Slowly stream in remaining extra virgin olive oil. Set aside.
Prepare 2 - 4oz butterflied chicken breasts. Season with 1/2t salt and pepper and coat lightly with non-stick cooking spray. Place chicken breasts on a suitable high heat baking sheet and place in broiler on high for 3 minutes on each side. Allow to cool. Chop once cooled.
In a large mixing bowl, combine arugula, red onion, bread, chopped grilled chicken, goat cheese and dress lightly with tomato vinaigrette. Garnish with tangerines and fresh basil before serving. Note: We don't want the tangerines to break apart, so just lay them gently throughout the salad to serve!