Chicken Panzanella

Panzanella is an Italian bread salad. It is a delicious side dish or main for the summer months.

The ingredient of Chicken Panzanella

• 5 about 750g ripe tomatoes cut into 1cm pieces
• 2 teaspoons salt
• 1 barbecued chicken skin and bones removed meat coarsely shredded
• 1 2 loaf about 250g day old italian style bread cut into 1cm pieces
• 220g chargrilled capsicum cut into 5mm thick strips
• 1 cup fresh basil leaves roughly torn
• 95g 1 2 cup kalamata olives pitted
• 6 drained anchovy fillets chopped
• 1 tablespoon drained capers
• salt freshly ground black pepper
• 60ml 1 4 cup olive oil
• 1 tablespoon red wine vinegar
• 1 garlic clove crushed

The Instruction of chicken panzanella

• combine the tomatoes and salt in a medium bowl cover and set aside for 30 minutes to let the salt draw the excess liquid from the tomatoes
• meanwhile place the chicken bread capsicum basil olives anchovies and caper in a large bowl toss to combine
• drain tomatoes reserving the juices add tomatoes to bread mixture and toss to combine taste and season with salt if needed and pepper
• place the oil vinegar garlic and 2 tablespoons of the reserved tomato juices in a small jug whisk to combine add to the panzanella and toss to combine set aside for 30 minutes to develop the flavours

Nutritions of Chicken Panzanella

calories: 400 325 calories
calories: 18 grams fat
calories: 3 grams saturated fat
calories: 19 grams carbohydrates
calories: 4 grams sugar
calories: n a
calories: 40 grams protein
calories: 119 milligrams cholesterol
calories: 1259 29 milligrams sodium
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calories: nutritioninformation