Balsamic Chicken Panzanella

• Chicken breast(600 g)
• Tomato(4)
• Cucumber(1)
• Red Onion(1)
• Fresh basil(20 g)
• Ciabatta(250 g)
• Olive oil(5 tbsp)
• Balsamic Glaze(3 tbsp)
• Dijon Mustard(2 tsp)
• Garlic(2 cloves)
• Dried Oregano(1 tsp)
• Salt(2 tsp)
• Black pepper(1 tsp)

Method

1. 1

   Slice the {Chicken breast} into thick bite-size strips. Chop the {Tomato} into rough wedges, halve and slice the {Cucumber}, thinly slice the {Red Onion}, tear the {Fresh basil}, and tear the {Ciabatta} into rustic chunks. Finely grate the {Garlic}.

   ~10 min

2. 2

   Whisk together {Balsamic vinegar}, {Dijon Mustard}, half the {Garlic}, {Oregano}, {Salt}, {Black pepper}, and {Olive oil} until glossy. Spoon 2 tbsp of the dressing over the chicken and toss to coat.

   ~8 min

3. 3

   Heat a large pan over medium-high heat. Add 1 tbsp of the remaining dressing and cook the chicken for 8-10 minutes, turning occasionally, until golden at the edges and cooked through.

   ~10 min

4. 4

   While the chicken cooks, heat a second large pan over medium heat. Add 1 tbsp {Olive oil}, then toast the {Ciabatta} for 4-5 minutes, turning often, until crisp and golden on the outside but still a little chewy in the center.

   ~5 min

5. 5

   In a large bowl, combine the tomatoes, cucumber, red onion, toasted bread, cooked chicken, basil, and the remaining dressing. Toss well and leave for 5 minutes so the bread softens slightly and soaks up the juices.

   ~5 min

6. 6

   Divide the panzanella between bowls and serve straight away, making sure every portion gets plenty of chicken, vegetables, and dressing-soaked bread.

   ~0 min