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Photo of Chicken panzanella by WW

Chicken panzanella

Total Time
1 hr
20 min
10 min
Looking for a great simple summer salad? Then look no further, this panzanella is a crowd pleaser with fresh vegetables and home-made croutons.


Basil pesto

2½ tbs

Lemon juice

¼ cup(s)

Skinless chicken breast

500 g

Ciabatta bread

200 g, cut into 3cm pieces


100 g

Cherry tomatoes

250 g, halved

Lebanese cucumber

1 medium, deseeded, thinly sliced

Yellow capsicum

1 medium, coarsely chopped


1 medium, coarsely chopped

Red onion

½ small, thinly sliced

Olive oil

1 tbs


1 clove(s), crushed

Oil spray

1 x 3 second spray(s)


  1. Combine 2 tablespoons pesto and 1 tablespoon juice in a shallow glass or ceramic bowl. Add chicken and toss to coat. Cover and refrigerate for 30 minutes.
  2. Preheat a chargrill or barbecue over medium-high heat. Lightly spray bread with oil. Cook bread on barbecue, turning, for 4–5 minutes or until golden and crisp. Transfer to a plate. Cook chicken, turning, for 6–8 minutes or until cooked through. Transfer to a plate. Cover chicken with foil and set aside to rest for 5 minutes before slicing thickly.
  3. Combine rocket, tomatoes, cucumber, capsicum, avocado and onion in a large bowl. Whisk oil, garlic and remaining pesto and juice in a small bowl until combined. Add dressing, sliced chicken and grilled bread to salad and toss gently to combine. Serve.


TIP: To deseed the cucumber, cut it in half lengthways and use a small metal spoon to scrape out the seeds and pulp.