Chicken Panzanella Salad
with Olives & Basil
Panzanella is a classic Tuscan dish best enjoyed in the warmer months, so you’re in good hands here. Perfected in the 20th century, juicy tomatoes and stale bread became the freshest combination around. Together with moist chicken, you can’t go wrong with this one!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Free Range Chicken Thighs
1 tub
kalamata olives
1
red onion
1 sachet
dried oregano
1
Bake-At-Home Ciabatta
(Contains: Gluten, Soy, Wheat; May be present: Eggs, Milk, Sesame, Lupin, Almond, Hazelnut.)
3
tomatoes
1 bunch
basil
1 bag
mixed salad leaves
Not included in your delivery
3 tbs
red wine vinegar
4 tbs
olive oil
Utensils
Cooking Steps
Preheat the oven to 220°C/ 200°C fan-forced. To prepare the ingredients, slice the chicken thighs into 2 cm chunks. Drain the kalamata olives (check for pits), and slice the red onion into 1 cm wedges, the ciabatta into 2 cm chunks, and the tomatoes into 3 cm chunks. Pick the basil leaves and wash the mixed salad leaves.
Place the chicken thighs, kalamata olives and red onion in a large ovenproof dish. In a small bowl or jug, combine the dried oregano, red wine vinegar and half the olive oil. Season with salt and pepper. Pour over the chicken and red onion. Toss to combine. Roast in the oven for 15 minutes, or until the chicken is slightly golden. Tip: add the kalamata olives at the end of the meal if the kids don’t like them.
Remove the dish from the oven and top with the bake-at-home ciabatta chunks and fresh tomato. Drizzle with the remaining olive oil. Return to the oven for a further 15 minutes, or until the chicken is cooked through and the bread is golden and crunchy. Once cooked, gently stir and top with the fresh basil.
To serve, divide the chicken panzanella and mixed salad leaves between plates. Spoon the pan juices over the leaves and bread to soak up all the sauce. Enjoy!
