Photo of Chicken panzanella by WW

Chicken panzanella

12
11
11
SmartPoints® value per serving
Total Time
1 hr
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Moderate
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 tomato

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.

Notes

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

Start eating better than ever!