Name: Spring chicken panzanella
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 3 slice multigrain bread, chopped; cooking oil spray; 1/2 cup freshly grated parmesan; 2 bunch asparagus, cut diagonally into thirds; 3 cup sliced cooked chicken; 2 420g cans cannellini beans, rinsed; 1 small red onion, thinly sliced; 1 cup basil leaves; 1/2 cup store-bought balsamic dressing

Spring chicken panzanella

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Serves 4

Prep

15M

Cook

10M

Total

25M

Ingredients

3 slice multigrain bread, chopped

cooking oil spray

1/2 cup freshly grated parmesan

2 bunch asparagus, cut diagonally into thirds

3 cup sliced cooked chicken

2 420g cans cannellini beans, rinsed

1 small red onion, thinly sliced

1 cup basil leaves

1/2 cup store-bought balsamic dressing

Method

1.Preheat oven to 220°C (200°C fan-forced). Line a baking tray with baking paper.

2.Place bread, in a single layer, on prepared tray. Spray with oil, then sprinkle with parmesan. Bake, turning halfway through cooking, for 10 minutes or until golden and crisp.

3.Meanwhile, spray a frying pan with oil. Heat over moderate heat. Add asparagus; cook for 5 minutes or until tender.

4.Place croutons, asparagus and remaining ingredients in a large bowl. Toss to combine. Season. Serve.

You can use leftover roast or barbecued chicken. You’ll need 1 cooked chicken for 3 cups.
Note

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Ingredients

Method

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