Prep:  10 min
Cook:  20 min
Serves:  4
Average: 3.4 (5 votes)
Recipe by: Foodbank
Support the brands that support Foodbank. This recipe is made with Helga's Mixed Grain bread.

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Panzanella Salad with Pesto Chicken
Chicken and croutons
Chicken and croutons
  1. Preheat oven 180°C and line two baking trays with baking paper
  2. Toss torn bread with the olive oil, garlic and oregano. Place in a single layer on one baking tray and cook in oven for 10 minutes. Turn over and cook for a further 5 minutes or until toasted. Set aside
  3. To make the pesto chicken, combine the pesto and cream in a small bowl. Place the chicken on the second baking tray and top with pesto mix. Bake for 15 to 20 minutes, or until cooked through
  1. Add all dressing ingredients to a small jar with lid and shake well to combine. Set aside
  1. Add all ingredients in a bowl and mix to combine
  2. Assemble salad ingredients on a platter or large dish, scatter through toasted bread pieces and drizzle with dressing
  3. Serve with cooked pesto chicken
FacebookPintrestX (Twitter)Google ClassroomShare via Email

More Poultry recipes from Foodbank

Feedback and Reviews

Enter your food preferences

No reviews for this recipe yet.