Easy Tuscan-Style Chicken & Panzanella Salad
with Croutons & Creamy Pesto Dressing
Bring some colour and crunch to your table with this simple yet satisfying salad. chicken strips tossed in an aromatic, herby spice blend team perfectly with crispy ciabatta chunks, vibrant veggies and a rich 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
1 packet
Creamy Pesto Dressing
1
Tomato
1 packet
Balsamic Vinaigrette Dressing
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 (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 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!
