Chicken Panzanella Salad
Ingredients
- 2 peppers, sliced
- 3 tbsp olive oil
- 2 chicken breasts
- 2 slices bread (whatever type you want)
- 1 clove garlic, halved
- half a red onion, finely sliced
- 500g tomatoes (whatever type you want), quartered or chopped
- 100g pitted green olives
- juice of half a lemon
- 1 tbsp white wine vinegar
- handful fresh basil
Preparation
Preheat the oven to 200ºc/fan 180ºc
Put the chicken breasts and peppers in a roasting tray and drizzle with 1 tbsp of olive oil
Roast in the oven for 25 mins
Remove from the oven and set aside to cool down
Meanwhile, lightly toast the bread and rub with the garlic clove, then tear into rough pieces
Shred the chicken breast and put them with the peppers and their roasting juices in a large bowl with the sliced onion, tomatoes and olives
Whisk together the remaining oil, lemon juice and vinegar then pour over the salad
Add the garlicky croutons and toss well to coat the croutons in the dressing
Leave to stand for 10 minutes so the bread absorbs some of the dressing, then serve scattered with torn fresh basil
