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Chicken panzanella
Chicken panzanella
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Prep Time:
75 minutes
Cook Time:
Total Time:
75 minutes
Effortless picnic-perfect salad.
Ingredients:
  • 700g day-old loaf crusty bread
  • 1 roast chicken
  • 3 Lebanese cucumbers
  • 8 hydroponic vine-ripened tomatoes, roughly chopped
  • 1 small red onion, cut into small wedges
  • 125.00 ml fresh basil leaves, roughly torn
  • 3 tsp dried oregano
  • 125ml red wine vinegar
  • 185ml olive oil
  • 2 garlic cloves, crushed
Instructions:
  • Rip the bread into bite-sized pieces and transfer them to a spacious bowl.
  • Separate tender chicken meat from bones, discarding skin and bones. Tear into generous chunks and add to the bowl.
  • Use a peeler to stripe the cucumbers at 1cm intervals. Cut them in half lengthwise, then crosswise into 1cm slices. Combine with tomatoes, onion, basil, oregano, vinegar, olive oil, and garlic in a bowl. Mix well. Chill in the fridge for 1-2 hours.

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