Chicken panzanella recipe


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This classic Italian salad gets an upgrade with the help of crispy, skin-on chicken breasts, salty olives and capers. Make sure you're using only the ripest of tomatoes for the freshest possible panzanella.
See method- Serves 4
- Takes 45 mins plus cooling
- 348 calories / serving
- Dairy-free
- Healthy
Ingredients
- 2-pack Tesco Finest skin-on chicken breast fillets
- 2½ tbsp olive oil, plus 1 tsp
- 800g ripe tomatoes (we used baby tomatoes and sweet vine tomatoes)
- ½ tsp salt
- 1 tbsp red wine vinegar
- 3 small garlic cloves, crushed
- 1 small red onion, finely chopped
- 10g fresh basil, leaves picked and torn
- 150g ciabatta or stale bread, torn
- 1 tbsp capers, drained and rinsed
- 50g mixed pitted olives or chopped anchovies
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Shop ingredientsEach serving contains
- Energy
- 1455kJ 348.0kcal
- Fat
- 18g
- Saturates
- 3g
- Sugars
- 8g
- Salt
- 1.8g
of the Reference intake
Carbohydrate 25.6gProtein 19.9gFibre 3.9g
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- Preheat the oven to gas 6, 200°C, fan 180°C. Put the chicken in a shallow roasting tin, drizzle with ½ tbsp olive oil and season. Roast for 25 mins until golden, cooked through and the skin is crispy. Shred, then set aside to cool a little.
- Meanwhile, chop the tomatoes into chunky pieces and put in a colander set over a bowl. Add the salt, mix and set aside for 15 mins.
- Whisk the vinegar, garlic and 2 tbsp oil into the tomato juices in the bowl. Add the onion, tomatoes and half the basil. Stir to coat and set aside for the flavours to mingle.
- Reduce the oven to gas 4, 180°C, fan 160°C. Scatter the bread into the tin you used to roast the chicken, turning in the fat and 1 tsp oil if needed; season. Toast in the oven for 10 mins or until golden.
- Add the toasted bread, capers, olives, shredded roast chicken and remaining basil to the salad and toss everything together.
- See more Italian recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

















