Chicken Panzanella with Basil

Chicken Panzanella with Basil

Ready in 20 minutes Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, January 20, 2019.



  • 1 pack lemon herb chicken tenders


  • 2 ficelle breads, cut in half lengthways and sliced thinly


  • 1 lettuce, roughly chopped
  • 1 avocado, peeled and sliced
  • 2 packs cherry tomatoes

To Serve

  • 1 pack sundried tomato vinaigrette + fresh basil


  1. preheat your oven to fan bake 220°C (for croutons).
  2. Heat a drizzle of oil in a large fry-pan on medium-high heat. Season chicken and cook for 3-4 minutes each side, until cooked through. Remove pan from heat and cover to rest. You may need to cook your chicken in two batches if you don’t have a large enough pan.
  3. Toss on a lined oven tray with a drizzle of oil and season. Bake for 3-5 minutes, until golden and crispy.
  4. Place on a platter with cherry tomatoes, croutons and a drizzle of olive oil.
  5. chicken on platter with salad, top with sundried tomato vinaigrette and basil.

Nutritional Information

Energy 2237 kj
535 kcal
Protein 39.3g
Carbohydrate 24.6g
Fat 29.4g