Summery 'Mozza-nella' and Chicken Breast Salad
with Pickled Shallots and Tomato Vinaigrette
If you love a good crouton, this panzanella salad is for you! A generous amount of crisp garlic-flavoured croutons soak up all the best summer produce.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
100 g
Bocconcini Cheese
(Contains Milk)
2 unit(s)
Ciabatta Roll
(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)
56 g
Arugula and Spinach Mix
1 unit(s)
Stone Fruit
1 unit(s)
Tomato
2 tbsp
Garlic Spread
(Contains Soy May contain Sulphites, Milk)
1 unit(s)
Mini Cucumber
¼ cup
Sun-Dried Tomato Pesto
(Contains Milk May contain Soy, Sulphites)
1 unit(s)
Shallot
2 tbsp
Red Wine Vinegar
(Contains Sulphites)
2 unit(s)
Chicken Breasts
Not included in your delivery
1 tsp
Oil*
2.25 tsp
Sugar*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Peel, then cut shallot into 1/8-inch slices.
- Add shallots, vinegar, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar to a small pot. Season with salt. Bring to a simmer over medium-high heat.
- Once simmering, cook, stirring often, until sugar dissolves, 1-2 min.
- Remove from heat. Transfer shallots, including pickling liquid, to a medium bowl. Place in the fridge to cool.
- Halve ciabatta horizontally, then cut into 1/2-inch pieces.
- Heat a large non-stick pan over medium-high heat.
- When hot, add garlic spread, swirling pan until melted, 30 sec.
- Add ciabatta. Reduce heat to medium. Season with salt and pepper. Cook, stirring often until golden-brown and crisp, 5-8 min. Use the same pan to cook chicken in step 4. (NOTE: For 4 ppl, cook croutons in 2 batches using half the garlic spread per batch.)
- Transfer to a plate.
- While croutons toast, thinly slice cucumber.
- Cut tomato into 1/2-inch peices.
- Cut four sections off stone fruit, avoiding the pit. Thinly slice each section.
- Cut or tear mozzarella into 1/2-inch pieces.
- Add mozzarella, stone fruit and 1 tsp (2 tsp) oil to a small bowl. Season with salt and pepper, then toss to combine. (TIP: Use the best olive oil you have on hand to enhance flavour.)
- Pat chicken dry with paper towels. Season with salt and pepper. Heat the same pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.**
- Meanwhile, add half the pesto, 2 tbsp (4 tbsp) pickling liquid and 1/4 tsp (1/2 tsp) sugar to a large bowl. Season with salt and pepper, then stir to combine.
- Strain pickled shallots
- Add tomatoes, cucumber, pickled shallots and arugula-spinach mix to bowl with vinaigrette. Toss to coat.
- Add croutons. Toss to coat.
- Thinly slice chicken.
- Divide panzanella between bowls.
- Top with mozzarella-stone fruit mixture and chicken.
- Drizzle remaining pesto overtop.
If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Heat the same pan used for the croutons over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.**
Thinly slice chicken. Top plates with chicken.
