Freebird Farms Chicken Recipe
Spinach Bread Salad, Roasted Tomatoes, Olives, Balsamic
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base & Bread
Roasted Tomatoes & Olives
Chicken
Balsamic Vinaigrette & Finish
Method
Salad Base & Bread
- 1
Prep and toast bread
Preheat oven to 375°F (190°C). Toss 1-inch bread cubes with 3 tbs olive oil, 1 tsp kosher salt and 1/2 tsp black pepper on a rimmed baking sheet in a single layer. Toast in the oven, turning once, until golden and crisp, 12–15 minutes. Remove and let cool.
- 2
Prepare spinach
Place the washed, dried baby spinach in a large serving bowl and set aside at room temperature until assembly.
Roasted Tomatoes & Olives
- 3
Roast tomatoes and warm olives
Increase oven temperature to 400°F (205°C). On a small baking sheet, toss halved tomatoes, minced garlic, 2 tbs olive oil, 1/2 tsp kosher salt and 1/4 tsp red pepper flakes (if using). Roast for 12–15 minutes until tomatoes blister and soften. In the last 2 minutes, scatter the halved olives on the pan to warm through. Remove from oven and let cool slightly.
Chicken
- 4
Season and cook chicken
Pat chicken breasts dry. Rub with 1 tbs olive oil then season with 1 tsp oregano, 1/2 tsp garlic powder, 3/4 tsp kosher salt and 1/2 tsp black pepper. Heat a large skillet over medium-high heat until hot. Add chicken and cook 5–6 minutes per side (depending on thickness) until an internal temperature of 165°F (74°C) is reached and outside is golden. Remove to a cutting board and rest 5 minutes, then slice thinly on the bias.
Balsamic Vinaigrette & Finish
- 5
Make vinaigrette
In a small bowl or jar whisk together 3 tbs balsamic vinegar, 1 tsp dijon mustard, 1 tsp honey, 1 tbsp minced shallot and 1/4 tsp black pepper. Slowly whisk in 4 tbs olive oil until emulsified. Taste and adjust seasoning with a pinch of salt if desired.
- 6
Assemble salad
Add the toasted bread cubes to the bowl with spinach. Pour about two-thirds of the vinaigrette over the bread and spinach and toss gently to combine, allowing the bread to absorb dressing. Add the roasted tomatoes and warmed olives and gently fold in. Arrange sliced chicken over the salad, drizzle remaining vinaigrette over the chicken and salad. Sprinkle crumbled feta or shaved parmesan and torn basil over top if using. Serve immediately so bread retains some crispness.
- 7
Serve
Divide salad among 4 plates (or 2 large portions). Offer extra balsamic or grated cheese on the side.
