Ranch Topped Grecian Grilled Chicken Panzanella #RSC

• 13 cup extra virgin olive oil, divided
• 12 cup Hidden Valley Original Ranch Dressing
• 14 teaspoon dried oregano
• 1 teaspoon lemon juice
• 4 boneless skinless chicken breast halves
• 4 cups olive bread, cubed
• 1 cup cherry tomatoes, halved
• 14 cup red onion, diced
• 12 cup feta cheese, crumbled
• 1 cup Baby Spinach, packed
• 14 cup canned artichoke heart, drained & chopped
• 1 cup Greek yogurt
• 14 cup buttermilk
• 1 ounce Hidden Valley Original Ranch Seasoning Mix
• 12 cup cucumber, peeled & diced
• 1 pinch salt
• 1 pinch ground black pepper
• 2 teaspoons fresh chives, snipped

1. Preheat the oven to 350 degrees F. Place a grill pan over medium high heat.
2. In a small bowl whisk together 2 tablespoons oil with the prepared ranch dressing, oregano & lemon juice.
3. Dredge the chicken breasts in dressing, shaking off excess.
4. Place in the pan & cook for 6 minutes per side or until no longer pink & juices run clear.
5. Meanwhile, drizzle bread cubes with remaining oil.
6. Place on a baking sheet & bake for 10 minutes or until golden brown.
7. Place bread in a large bowl & add the tomatoes, onion, feta, spinach & artichokes.
8. Toss.
9. Spoon the bread mixture equally onto each of 4 plates.
10. Top each with a piece of grilled chicken.
11. In another small bowl stir together the yogurt, buttermilk, ranch seasoning mix, cucumber, salt & pepper.
12. Spoon over chicken & sprinkle with chives.
13. Serve.

extra virgin olive oil, valley, oregano, lemon juice, chicken, olive bread, cherry tomatoes, red onion, feta cheese, baby spinach, greek yogurt, buttermilk, mix, cucumber, salt, ground black pepper, fresh chives

Taken from www.food.com/recipe/ranch-topped-grecian-grilled-chicken-panzanella-rsc-495254 (may not work)