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
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
Creamy Pesto Dressing
(Contains: Eggs, Milk, Walnut; May be present: Almond, Cashew, Macadamia.)
1
Cucumber
1 sachet
Mediterranean Spice Blend
1 packet
Pine Nuts
(Contains: Pine nut; May be present: Hazelnut, Milk, Soy, Sesame, Almond, Cashew, Macadamia, Brazil nut, Peanuts, Pecan, Pistachio, Walnut.)
1 packet
Mixed Salad Leaves
1 packet
Snacking Tomatoes
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
1 drizzle
balsamic vinegar
Cooking Steps
• Thinly slice cucumber into half-moons. • Halve snacking tomatoes • 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 (when no longer pink inside), 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 bite-sized chunks. • To a large bowl, add cucumber, tomato, mixed salad leaves, croutons, a drizzle of balsamic vinegar, olive oil and the reserved Mediterranean seasoning. • Toss to coat and season to taste with salt and pepper.
• Divide panzanella crouton salad between bowls. • Top with Tuscan-style chicken. • Drizzle with creamy pesto dressing and sprinkle pine nuts to serve. Enjoy!
