Chicken panzanella
10
Points®
Total time: 1 hr • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Looking for a great simple summer salad? Then look no further, this panzanella is a crowd pleaser with fresh vegetables and home-made croutons.
Ingredients
Basil pesto
2½ tbs
Lemon juice
¼ cup(s)
Skinless chicken breast
500 g
Ciabatta bread
200 g, cut into 3cm pieces
Rocket
100 g
Cherry tomatoes
250 g, halved
Lebanese cucumber
1 medium, deseeded, thinly sliced
Yellow capsicum
1 medium, coarsely chopped
Avocado
1 medium, coarsely chopped
Red onion
½ small, thinly sliced
Olive oil
1 tbs
Garlic
1 clove(s), crushed
Oil spray
1 x 3 second spray(s)
Instructions
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.
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