Chicken Panzanella Salad
Prep:  15 minutes
Cook:  10 minutes
Serves:  4
Average: 4.6 (5 votes)
Difficulty:
Cuisine:
Saved:
250
Recipe by: Western Star
This salad is a fantastic way to use up any 'day old' bread and leftover roast chicken or turkey from Christmas day. It makes a refreshing dinner or great Boxing Day lunch.
Review Reviewsprint PrintCollect Save

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Chicken Panzanella Salad
Ingredients:
Chicken Panzanella Salad
Method:
Chicken Panzanella Salad
  1. Toss bread with melted butter and spread on a baking tray in a single layer. Bake at 200°C for 8-10 minutes, turning once, until lightly browned. Cool
  2. Place bread, chicken, tomatoes, capsicum, onion, olives and herbs in a salad bowl. Whisk together oil, vinegar, sugar and seasonings and then pour over salad, tossing to combine. Stand for 10 minutes to soak up dressing before serving
Tips & Hints:
  • Bread can be baked a day ahead and stored in an airtight container if desired. Interchange the herbs in this salad for any leftover 'soft' herbs such as mint, oregano, chervil or chives leftover from Christmas cooking. To impress party guests and make a gorgeous coloured salad try using heirloom or coloured tomatoes and capsicums.
Western Star Chef’s Choice Butter
Shop Online
FacebookPintrestX (Twitter)Google ClassroomShare via Email