There’s nothing delicate about this chunky panzanella with homemade croutons. Together with crunchy cucumbers and roasted tomatoes, this salad is the perfect pairing for the easiest pesto roast chicken.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
680 g
Chicken Breasts
2 unit
Tomato
400 g
Mini Cucumber
¼ cup
Basil Pesto
(Contains Milk, Soy)
1 unit
Demi Baguette
(Contains Gluten, Barley)
2 clove
Garlic
14 g
Parsley
2 tbsp
Balsamic Vinegar
(Contains Sulphites)
unit
Oil*
Preheat the oven to 400°F. (To bake the croutons, tomatoes and chicken.) Start prepping when the oven comes up to temperature!
Bake the croutons: Cut the baguette into 1/2-inch cubes. Mince or grate the garlic. On a baking sheet, toss the bread cubes with garlic and a drizzle of oil. Bake in the centre of the oven until golden, stirring halfway through, 8-10 min.
Prep: Meanwhile, wash and dry all produce. Coarsely chop the parsley. Cut the cucumbers into 1/2-inch pieces. Cut the tomatoes into 1/2-inch wedges.
Prep the tomatoes: Transfer the croutons to a plate. In a large bowl, toss the tomatoes with the vinegar and a drizzle of oil. Arrange the tomatoes on one side of the baking sheet (don't discard the juices in the bowl - we'll use it later!) Roast the tomatoes in the centre of the oven 5-6 min. (We'll add the chicken to this later.)