Tuscan-Style Chicken & Panzanella Salad
with Croutons & Creamy Pesto Dressing
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
Balsamic Vinaigrette Dressing
Bake-At-Home Ciabatta
Creamy Pesto Dressing
330 g
Chicken Breast
1
Tomato
1
Cucumber
1 sachet
Mediterranean Spice Blend
1 packet
Mixed Salad Leaves
Cooking Steps
• Thinly slice cucumber into half-moons. Cut tomato into thin wedges. • Cut bake-at-home ciabatta into slices. • Slice chicken breast into thin strips. • In a medium bowl, combine Mediterranean seasoning (reserving a pinch for the dressing), chicken and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook chicken strips, tossing occasionally, until browned and cooked through, 3-4 minutes. • Remove from heat and add the honey, tossing to coat. Transfer to a bowl.
• Meanwhile, toast or grill ciabatta to your liking, then cut or tear into bitesized chunks. • To a large bowl, add cucumber, tomato, mixed salad leaves, croutons, balsamic vinaigrette dressing, a drizzle of olive oil and the reserved Mediterranean seasoning. • Toss to coat and season to taste.
• Divide panzanella crouton salad between bowls. Top with herby beef. • Drizzle with creamy pesto dressing. Enjoy!
