Chicken Panzanella Salad

A light tasty chicken salad.

Cuisine: English

Main Ingredient: Chicken

Category: Salad

Difficulty: 3/10

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recipe by Admin
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Chicken Panzanella Salad

Serves: 4
Oven temp: 400°F / 200°C / Gas Mark 6
Prep Time: 15 mins
Cooking Time: 50 mins


750 gramsPart boned, skin on chicken breasts; (450 grams cooked weight)
150 gramsCiabatta; (1/2 loaf) torn into chunks
280 gramsMarinated peppers in oil; drained, roughly chopped and oil reserved
260 gramsPlum tomatoes; (3 whole) cut into chunks
200 gramsCucumber; (1/2) cut into chunks
400 gramsCannellini beans; drained and rinsed
2 tablespoonsWhite wine vinegar
25 gramsBasil fresh; torn
110 gramsRocket


1Place the chicken on a baking tray and bake for 35-40 minutes.
2Remove and cool slightly, remove the bones and skin and tear the chicken into pieces.
3Meanwhile, on a clean baking tray toss the ciabatta in 1 tbsp reserved pepper oil and bake for 8-10 minutes until golden.
4Mix the drained peppers, tomatoes, cucumber and beans together.
5Whisk the remaining pepper oil with the vinegar and toss into the salad with the basil, rocket, chicken and ciabatta.


To save time, use ready roasted chicken. This works well using leftover meat from the Sunday roast.
  • Chicken Panzanella Salad

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