Easy Double Panzanella-Style Pesto Chicken Salad
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Easy Double Panzanella-Style Pesto Chicken Salad

Easy Double 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.

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!

Tags:
Quick Prep
Quick
Allergens:
Gluten
Soy
Wheat
Milk
Egg

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

½

Bake-At-Home Ciabatta

(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )

1 clove

garlic

1 sachet

Italian herbs

2 packet

chicken breast

1 packet

basil pesto

(Contains Milk;)

½ punnet

snacking tomatoes

1 packet

mixed salad leaves

1 packet

Parmesan cheese

(Contains Milk;)

1 packet

garlic aioli

(Contains Egg;)

Not included in your delivery

olive oil

½ tbs

honey

drizzle

vinegar (balsamic or white wine)

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Nutritional Values

Energy (kJ)3509 kJ
Fat50.2 g
of which saturates10.1 g
Carbohydrate27.1 g
of which sugars3.4 g
Protein83.9 g
Sodium787.3 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Baking Tray
Large Frying Pan

Instructions

1
1

• 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.

2
2

• 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. • Add chicken to the pan, then turn to coat. Cook chicken until cooked through (when it's no longer pink inside), 3-6 minutes each side. • Remove pan from the heat and add the red pesto, turning the chicken to coat.

TIP: Cook chicken in batches if your pan is getting crowded!

3
3

• 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 croutons. Toss to coat.

4
4

• Slice red pesto chicken. • Divide panzanella-style salad between plates. Top with chicken, spooning over any pan juices. • Serve with garlic aioli. Enjoy!