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Chicken panzanella salad

21st July 2015
Written by: Admin

Serves 10

RECIPE ALLERGENS:
CIABATTA BREAD – WHEAT
PARMESAN - MILK

  • 250g Dolmio Arrabbiata Sauce
  • 2 kg Chicken breasts or thigh diced
  • 1 Ciabatta loaf torn into small chunks
  • 2 Cloves of garlic crushed
  • 2 Red onions finely sliced
  • 1kg Cherry tomatoes
  • 200g Black olives pitted
  • 3 tbsp. Capers
  • 1 Small lettuce
  • Bunch herbs, sage, rosemary and thyme
  • Handful of basil leaves
  • Parmesan shavings
  • Drizzle of olive oil
Preparation method

1. Preheat the oven to 180c Gas mark 4
2. Rub the chicken in salt, pepper, arrabbiata sauce and olive oil
3. Scatter onto a baking tray with the bunch of herbs
4. Next scatter the bread and garlic on top sprinkling with a little oil
5. Cook in the oven for approximately 20 mins
6. Remove from the oven and leave to cool
7. Halve the cherry tomatoes and mix with the olives, capers, red onion, torn lettuce and basil leaves
8. Mix the salad with the chicken mixture including the juices
9. Finish off with the parmesan