Chicken Panzanella Salad
15 prep, 55min cook
Serves 4
Ingredients
3 part boned, skin on chicken breasts
1/2 ciabatta loaf, torn into chunks
280g jar marinated peppers in oil, drained, roughly chopped and oil reserved
3 plum tomatoes, cut into chunks
1/2 cucumber, cut into large chunks
400g can cannellini beans, drained and rinsed
2 tbsp white wine vinegar
1/2 x 25g pack basil, torn
1 bag Rocket, approx 100g
Method
Preheat the oven to 200°C/400°F/Gas Mark 6. Place the chicken on a baking tray and bake for 35-40 minutes. Remove and cool slightly, remove the bones and skin and tear the chicken into pieces.
Meanwhile, on a clean baking tray toss the ciabatta in 1 tbsp reserved pepper oil and bake for 8-10 minutes until golden.
Mix the drained peppers, tomatoes, cucumber and beans together.
Whisk the remaining pepper oil with the vinegar and toss into the salad with the basil, rocket, chicken and ciabatta.
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