Easy Panzanella-Style Pesto Chicken Salad
with Garlic Aioli
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!
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
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!
