Chicken, green olive & avocado panzanella with sourdough crumbsPRINT RECIPE
Prep time: 20 minutes
Cook time: 15 minutes
Traditional tomato panzanella is taken to new heights with the simplicity of torn rotisserie chicken, creamy avocado, bite-sized sourdough crumbs and Barker’s Italian Style Dressing with Green Olive and Red Wine vinegar.
Recipe created by Gretchen Lowe @myweekendtable
300g sourdough (best a day or so old)
1 rotisserie chicken, roughly torn
1kg mixed tomatoes, cut into bite-sized pieces
1 red onion, thinly sliced
2 tbsp capers
100g large green olives
3 avocados, peeled and sliced
1 cup basil
Heat oven to 200C. In a food processor roughly blitz sourdough so you have some crumbs and some larger pieces.
Spread the bread out on a baking tray and toss with a good drizzle of olive oil. Bake for 10-15 minutes, or until lightly toasted, set aside to cool slightly.
When ready to serve, toss all ingredients together except basil in a bowl. Spoon the panzanella onto a serving plate and top with basil.