30 minutes
Grilled Chicken and Panzella Salad
ARTICLE
01 October 2024
5 mins read
5 mins read
Prep time:
Serves:
4
Average cost:
$
This recipe is perfect when you have juicy ripe tomatoes and you feel like you need to mix up the boring green salads. I love this with grilled barramundi instead of chicken too!
Ingredients
1 tbsp extra virgin olive oil
½ loaf crusty bread, cut into 2cm cubes (approx 3 cups)
600g mixed ripe tomatoes, halved or quartered
1 red onion, thinly sliced
½ large cucumber
600g chicken breast
⅓ cup chopped basil leaves
150g bocconcini cheese, roughly torn
Dressing:
¼ cup extra virgin olive oil
3 tbsp red wine vinegar
2 tsp honey
1 tsp dijon mustard
½ loaf crusty bread, cut into 2cm cubes (approx 3 cups)
600g mixed ripe tomatoes, halved or quartered
1 red onion, thinly sliced
½ large cucumber
600g chicken breast
⅓ cup chopped basil leaves
150g bocconcini cheese, roughly torn
Dressing:
¼ cup extra virgin olive oil
3 tbsp red wine vinegar
2 tsp honey
1 tsp dijon mustard
Method
- Preheat oven to 210°C. Spread the chunks of bread on a baking tray and drizzle with 1 tbsp of extra virgin olive oil and season with salt. Toss to coat.
- Bake for 10 minutes until golden brown, keeping a close eye on the bread to ensure the bread doesn’t burn.
- Meanwhile, make the dressing by combining all dressing ingredients in a bowl and whisk to combine.
- Slice the chicken breast in half horizontally. Take 2 tbsp of the dressing and coat chicken breast slices in the dressing.
- Add the sliced onion to the remaining dressing and let it sit for 10 minutes.
- Heat a non-stick frying pan or a barbeque to medium-high heat. Cook the chicken for 3 minutes on each side or until just cooked through. Remove from the heat and allow to sit aside.
- In a large serving bowl add the toasted bread, tomatoes, basil and dressing with the onions. Set the salad aside for 10 minutes prior to serving to let the dressing soak into the bread.
- Cut the chicken into thick slices.
- Before serving garnish with the torn cheese and basil and top with the chicken slices.
Notes:
- This recipe works best with stale, crusty ciabatta bread but you can swap for a gluten-free bread if required.
- This recipe also works well with grilled fish if you are looking for a pescetarian option.
- To make this vegetarian swap the chicken for slices of firm tofu.
Dietary:
- Gluten Free (GF)
- Vegetarian (Veg)
- Nut Free (NF)
- Egg Free (EF)
- Cheap eat <$5 per serve (<$5)
Nutritional Information (per serve)
| Calories | Protein | Carbs | Fats | Fibre |
|---|---|---|---|---|
| 566 | 46 | 30 | 28 | 3 |
Share
