Family Pesto Chicken Panzanella Salad
- Milk
- Tree Nuts
- Gluten
- May contain traces of allergens
There’s nothing delicate about this chunky panzanella with crunchy homemade croutons. Panzanella is a classic Tuscan dish best enjoyed in the warmer months, so you’re in good hands here. The dish was actually based around onions until the 20th century, when juicy tomatoes and stale bread became the more popular combination. Together with cucumber and pesto chicken, get ready for a big, crunchy time.
Ingredients
2
tomatoes
700 g
Chicken Breast Fillet
4 tbs
traditional pesto
(Contains: Milk, Tree Nuts;)
1
Parbaked Sourdough Roll
(Contains: Gluten;)
1 clove
garlic
1 bunch
parsley
2
cucumbers
Not included in your delivery
1 tbs
balsamic vinegar
1.5 tbs
olive oil
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, cut the tomato into wedges and the parbaked sourdough roll into 1 cm cubes. Dice the cucumbers and peel and crush the garlic. Lastly, pick the parsley leaves.
In a medium bowl combine the balsamic vinegar and half of the olive oil. Add the tomatoes to the bowl and toss to coat well. Season well with salt and pepper. Place the tomatoes on one side of a lined oven tray. Cook in the oven for 15 minutes.
Meanwhile, toss the chicken breast in the traditional pesto until it’s coated well. Heat a dash of olive oil in a medium frying pan over a medium-high heat. Add the pesto chicken and cook for 2 minutes on each side. Transfer the chicken to the tray with the tomatoes and cook everything for a further 10 minutes.
Place the parbaked sourdough roll cubes on another lined oven tray. Drizzle over the remaining olive oil and the garlic, toss to coat and cook in the oven for 10 minutes or until golden.
Toss the roast tomatoes, parsley, cucumber and sourdough croutons in a medium bowl to combine. Divide between plates and serve with the pesto chicken.
