Chicken panzanella

Chicken panzanella


Panzanella is an Italian bread salad. It is a delicious side dish or main for the summer months.

The ingredient of Chicken panzanella

  1. 5 (about 750g) ripe tomatoes, cut into 1cm pieces
  2. 2 teaspoons salt
  3. 1 barbecued chicken, skin and bones removed, meat coarsely shredded
  4. 1/2 loaf (about 250g) day-old Italian-style bread, cut into 1cm pieces
  5. 220g chargrilled capsicum, cut into 5mm-thick strips
  6. 1 cup fresh basil leaves, roughly torn
  7. 95g (1/2 cup) kalamata olives, pitted
  8. 6 drained anchovy fillets, chopped
  9. 1 tablespoon drained capers
  10. Salt & freshly ground black pepper
  11. 60ml (1/4 cup) olive oil
  12. 1 tablespoon red wine vinegar
  13. 1 garlic clove, crushed

The instruction how to make Chicken panzanella

  1. Combine the tomatoes and salt in a medium bowl. Cover and set aside for 30 minutes to let the salt draw the excess liquid from the tomatoes.
  2. Meanwhile, place the chicken, bread, capsicum, basil, olives, anchovies and caper in a large bowl. Toss to combine.
  3. Drain tomatoes, reserving the juices. Add tomatoes to bread mixture and toss to combine. Taste and season with salt (if needed) and pepper.
  4. Place the oil, vinegar, garlic and 2 tablespoons of the reserved tomato juices in a small jug. Whisk to combine. Add to the panzanella and toss to combine. Set aside for 30 minutes to develop the flavours.

Nutritions of Chicken panzanella

fatContent: 400.325 calories
saturatedFatContent: 18 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 19 grams carbohydrates
fibreContent: 4 grams sugar
cholesterolContent: 40 grams protein
sodiumContent: 119 milligrams cholesterol

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