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Warm Bread Salad with Chicken and Oven-Roasted Tomatoes

This tasty salad is inspired by the Italian panzanella, a traditional salad made with bread and tomatoes. Its prizewinning flavour is thanks to oven-roasted tomatoes and briny spiced olives.
Serves: 8
Prep Time: 20 min
Cook Time: 30 min

Ingredients

Warm Bread Salad with Chicken

4 boneless, skinless chicken breasts
salt, pinch
pepper, pinch
2 tbsp extra virgin olive oil
4 cups baguette or ciabatta rolls, torn in pieces
10 cups Romaine lettuce, washed and leaves torn into bite-size pieces
8 cups watercress, trimmed
⅓ cup basil, fresh
⅓ cup red onions, thinly sliced

Oven-Roasted Tomatoes

8 plum tomatoes
2 tbsp olive oil
¼ tsp salt
¼ tsp pepper

Spicy Olives

1 ⅓ cups mixed olives
2 tbsp extra virgin olive oil
1 ½ tsp hot red chili pepper flakes

Vinaigrette

¾ cups extra virgin olive oil
⅓ cup lemon juice
1 tsp Dijon mustard
½ tsp salt
+
½ tsp salt
¼ tsp pepper

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.

Steps

  1. Preheat the oven to 300°F (150°C). Core tomatoes and cut into ¼ -inch (5 mm) thick slices. Arrange in single layer on 2 large rimmed baking sheets. Drizzle with oil; sprinkle with salt and pepper.

  2. Roast the tomatoes in the top and bottom thirds of  oven, rotating and switching pans halfway through, until slightly browned and shrivelled, about 1 ½ hours.

  3. Sprinkle chicken with salt and pepper. In a large heavy skillet, heat oil over medium-high heat; fry chicken, turning once, for 20 minutes or until golden and internal temperature reaches 165°F (74°C).

  4. While the chicken is cooking, , heat together olives, oil and hot pepper flakes in a small saucepan over low heat until warmed through, about 5 minutes.

  5. In a bowl, whisk together oil, lemon juice, mustard, salt and pepper. In large serving bowl, toss ¼ cup (60 mL) of the vinaigrette with torn bread; let stand for 15 minutes.

  6. Once cooked, transfer chicken to a cutting board; tent with foil and let stand for 10 minutes before cutting into bite-size pieces.

  7. Add oven roasted tomatoes, chicken and spicy olives to bread; toss to combine. Add romaine, watercress, basil, onion and remaining vinaigrette; toss to again.

Nutrition Info

Per 410 g serving Amount
Calories540
Protein43 g
Fat35 g
Saturated Fat5 g
Carbohydrate23 g
Fibre4 g
Sugar3 g
Cholesterol75 mg
Sodium640 mg
Per 410 g serving % Daily Value
Potassium25
Calcium10
Iron15
Vitamin A80
Vitamin C80
Vitamin B650
Vitamin B1225
Folate53
Zinc16