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Easy Panzanella-inspired Chicken Salad

Easy Panzanella-inspired Chicken Salad

with aioli drizzle
Get 50% off your first box!
Get 50% off your first box!
Calories
: 
534 kcal
Protein
: 
47.3g protein
Difficulty
: 
Easy
Allergens:
  • Rye
  • Wheat
  • Barley
  • Cereals containing gluten
  • Milk
  • Egg
  • Mustard
  • Soya
  • Cereals containing gluten
  • Egg
  • Milk
  • Oats
  • May contain traces of allergens
Serving amount

320 grams

Irish Chicken Breast

2 unit(s)

Ciabatta

(Contains: Soya, Cereals containing gluten, Egg, Milk, Oats, May contain traces of allergens, Rye, Wheat, Barley, Cereals containing gluten)

½ sachet(s)

Italian Herbs

1 unit(s)

Garlic

40 grams

Salad Leaves

20 grams

Grated Italian Style Hard Cheese

(Contains: Milk)

1 sachet(s)

Aioli

(Contains: Egg, Mustard)

1 unit(s)

Cucumber

1 sachet(s)

Sun Dried Tomato Paste

Energy (kJ)2235 kJ
Energy (kcal)534 kcal
Fat27.1 g
of which saturates4.6 g
Carbohydrate28.9 g
of which sugars2.7 g
Dietary Fiber2.6 g
Protein47.3 g
Cholesterol7.2 mg
Salt3.4 g
Trans Fat0.1 g
Potassium126.2 mg
Calcium14.2 mg
Iron0.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Baking Tray
•Garlic Press
•Grater

Cooking steps

Get Prepped
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Peel and grate the garlic (or use a garlic press).
  • Cut or tear the ciabatta into small chucnks and place onto a lined baking tray then toss with a drizzle of oil, salt and pepper, half the sachet of Italian herbs (per 2P) and the garlic. 
  • Bake in the oven until crispy and golden brown, 8-10 mins.
Prep the Chicken
2
  • Lay the chicken breast onto your chopping board, place your hand flat on top and carefully slice it from the side of thicker end to the thin point until there's 2cm left (don't slice all the way through).
  • Open it up like a book. Repeat with the other breast(s).

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Fry the Chicken
3
  • Place a large pan over medium heat with a drizzle of oil.
  • Once the oil is hot, lay the butterflied chicken into the pan and season with salt and pepper.
  • Cook until browned and cooked through, 3-6 mins each side. Once cooked, transfer to a plate to rest for a couple of mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
  • Remove pan from heat and add the sundried tomato paste, turning chicken to coat. 
Prep the Salad
4
  • While the chicken is cooking, trim the cucumber and halve lengthways, then roughly chop widthways.
  • Add to a large bowl with the salad leaves, Italian style cheese and herby croutons.
  • Toss to coat with olive oil and season to taste with salt and pepper.
Slice the Chicken
5
  • Remove the chicken from the pan and slice into thin strips. 
Dish Up
6
  • Divide warm salad between plates. 
  • Top with the chicken, spooning over any pan juices. 
  • Finish with a generous drizzle of aioli.
Meal right image

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