Easy Panzanella-Style Pesto Chicken Salad
with Garlic Aioli- Wheat
- Gluten
- Soy
- Eggs
- Milk
- Almond
- Hazelnut
- Eggs
- Milk
- Soy
- Sulphites
- Lupin
- Sesame
- Almond
- May contain traces of allergens
- Cashew
- Macadamia
- Walnut
We're in our light and bright era this Summer, so only a salad will do. Our rich red pesto transforms this fuss-free meal into something special. Slather it on juicy seared chicken, serve with a garlicky crouton-adorned salad and you have a dish that brings the Italian vibes to the table. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.* *We’ve replaced the red pesto in this recipe with basil pesto due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
330 g
Chicken Breast
1
Bake-At-Home Ciabatta
(Contains: Wheat, Gluten, Soy; May be present: Hazelnut, Eggs, Milk, Soy, Sulphites, Lupin, Sesame, Almond.)
1 packet
Garlic Aioli
(Contains: Eggs;)
1
Garlic
1 sachet
Italian Herbs
1 packet
Mixed Salad Leaves
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Red Pesto
(Contains: Milk, Almond; May be present: Eggs, Cashew, Macadamia, Walnut.)
1 packet
Snacking Tomatoes
Utensils
Cooking Steps
- Preheat oven to 200°C/180°C fan-forced.
- Tear bake-at-home ciabatta (see ingredients) into small chunks.
- Finely chop garlic.
- Place torn ciabatta on a lined oven tray. Drizzle with olive oil and sprinkle with garlic and Italian herbs. Season, then toss to coat.
- Bake until golden, 8-10 minutes.
- Meanwhile, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook chicken, turning, until browned and cooked through (when no longer pink inside), 3-6 minutes each side.
- Remove pan from heat and add basil pesto, turning chicken to coat.
- While the chicken is cooking, halve snacking tomatoes (see ingredients).
- In a large bowl, combine the honey and a drizzle of olive oil and vinegar. Season to taste.
- Add mixed salad leaves, snacking tomatoes, Parmesan cheese and herby croutons. Toss to coat.
- Slice basil pesto chicken.
- Divide panzanella-style salad between plates. Top with pesto chicken, spooning over any pan juices.
- Serve with garlic aioli. Enjoy!
