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.
Chicken Panzanella Salad
Ingredients
200g (4 thick slices) sour dough bread, broken into chunks
100g Western Star Chef's Choice Butter, melted
2 cups shredded roast chicken
250g cherry tomatoes, halved
1 red capsicum, finely sliced
1 small red onion, finely sliced
1/4 cup pitted Kalamata olives
1/4 cup torn basil leaves
1/4 cup parsley leaves
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon brown sugar
salt and freshly ground black pepper, to taste
Method
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
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.
