Chicken, green olive & avocado panzanella with sourdough crumbs

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    Serves 6
    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

    INGREDIENTS

    • 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

    METHOD

    1. Heat oven to 200C. In a food processor roughly blitz sourdough so you have some crumbs and some larger pieces.

    2. 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.

    3. When ready to serve, toss all ingredients together except basil in a bowl. Spoon the panzanella onto a serving plate and top with basil.

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