Grilled Chicken and Asparagus Panzanella

Steps

1. Cook asparagus Preheat oven to 200oC. Bring a full kettle to the boil. Preheat BBQ grill to mediumhigh (if using). Cut asparagus into 3cm lengths and place in a medium, heat-proof bowl. Cover with boiling water and leave for 3 minutes, until bright green and tender. Drain and set aside. Alternatively, leave asparagus whole, drizzle with oil and cook on BBQ grill for 2-3 minutes, until tender.
2. Toast ciabatta Tear bread into 2cm pieces and toss on a lined oven tray with a drizzle of oil. Season and bake for 6-8 minutes, until golden and crunchy. Keep an eye on bread to ensure it doesn’t burn.
3. Marinate chicken Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Place in a bowl with honey, lemon zest and a drizzle of oil. Season and toss to coat.
4. Cook chicken Heat a drizzle of oil in a large fry-pan on medium-high heat and cook chicken for 3-5 minutes each side, or until golden and cooked through. Set aside, covered, for a few minutes to rest then slice thickly. Alternatively, do this on BBQ grill.
5. Finish salad Roughly chop first measure of basil and add to a large bowl with lemon juice, mustard, a drizzle of vinegar and olive oil and whisk to combine. Cut cherry tomatoes in half. Add all to bowl with dressing, along with asparagus and spinach. Season and toss to combine. Toss ciabatta through just before serving.
6. Serve panzanella topped with chicken and garnish with basil leaves. Drizzle with a little olive oil.