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Press Release Chef Lofaso’s Tips Chef Antonia Lofaso Recipe
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Chef Antonia Lofaso’s Goat Cheese Panzanella
with Chicken, Tangerines and Tomato Vinaigrette

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Chef Antonia Lofaso’s Goat Cheese Panzanella
with Chicken, Tangerines and Tomato Vinaigrette

A fresh, seasonal take on Chef Lofaso’s famous Panzanella salad from her acclaimed Los Angeles restaurant, Black Market Liquor Bar, this recipe takes cues from her Italian roots and features vibrant vegetables, such as arugula and red onion as the base. Chef Lofaso substitutes a tangerine instead of a traditional tomato to add sweetness and acid and boosts the flavor of the vinaigrette with Campbell’s® Healthy Request® Tomato soup. This dish is perfect for any night of the week and even easy to assemble for a heart-healthy lunch at work.

Prep Time: 10 minutes
Cook Time: 15 minutes
Makes: 4 servings

3oz crumbled reduced fat goat cheese
6 cup arugula
6 tangerines, supremed (peeled and sectioned)
2 - 4oz butterflied chicken breasts
½ small red onion, shaved
4 pieces Pepperidge Farm® Whole Grain 100% Whole Wheat bread
1T extra virgin olive oil
¼ cup white balsamic vinegar
2T Campbell’s® Healthy Request® Condensed Tomato soup
3T chopped flat leaf parsley
4T freshly picked basil
2T chopped shallots (or 1t of chopped garlic if shallots are unavailable)
½t salt & pepper

  1. Preheat oven to 250F. On a medium baking sheet, brush 2t extra virgin olive oil on Pepperidge Farm®Whole Grain 100% Whole Wheat bread and allow 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.

  2. 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.

  3. Prepare 2 - 4oz butterflied chicken breasts. Season with 1/2t salt and pepper and coat lightly with nonstick 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.

  4. 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. (We don't want the tangerines to break apart so just lay them gently throughout the salad to serve.)

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