Chicken and White Bean Panzanella with Rocket
Inspired by techniques from Serious Eats and America's Test Kitchen.
A main-course bread salad: juicy tomatoes, cannellini beans and red onion dressed in olive oil and cider vinegar, tossed with crisp oven-toasted bread, chunks of chicken and peppery rocket.
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Method
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Equipment
- ovenproof frying pan (30 cm)
- instant-read thermometer
- large bowl
- whisk
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 431 kcal |
| Protein | 27.9 g |
| Carbohydrate | 29.4 g |
| of which sugars | 5.2 g |
| of which free sugars | 1.3 g |
| Fat | 22.6 g |
| of which saturates | 4.2 g |
| Fibre | 4.4 g |
| Salt | 1.88 g |
Protein per 100 kcal
6.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Bread and chicken
- 170 g day-old country bread or baguette, cut into 2 cm cubes
- 2 tbsp olive oil 1 tbsp to toss the bread, 1 tbsp for the pan
- 3 chicken breasts (about 480 g)
- 3 g fine sea salt or table salt about ½ tsp
- ¼ tsp ground black pepper
Salad
- 90 ml extra-virgin olive oil
- 3 tbsp cider vinegar
- 1.5 g fine sea salt or table salt about ¼ tsp
- 700 g ripe tomatoes, chopped, juices kept
- 240 g canned cannellini beans, drained and rinsed (one 400 g tin)
- ½ small red onion, thinly sliced
- 15 g basil, torn
- 80 g rocket
- 40 g Parmesan-style hard cheese, shaved
- 1
Dress the tomatoes. Heat the oven to 230 °C (210 °C fan). Whisk the oil, vinegar and salt in the bowl, stir in the tomatoes with their juice, beans, onion and basil, and set aside.
- 2
Brown the chicken. Season the chicken with half the salt and the pepper. Brown in the oiled pan over medium-high heat, 2 min a side, then lift out.
- 3
Bake on the bread. Toss the bread with the oil and remaining salt, spread in the pan, sit the chicken on top and bake 12-15 min until the chicken reads 74 °C and the bread is crisp in spots.
- 4
Fold and rest. Cut the chicken into chunks and fold it, the bread and the rocket into the tomatoes. Top with shaved cheese and rest 5-10 min before serving.
Storage
Best eaten on the day. Keep any leftovers covered in the fridge for up to 1 day. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
