Try this amazing panzanella salad!


  • 2 chicken thighs, boned and skin on (or off if you prefer), cut in half

  • Olive oil

  • Salt and pepper

  • 4 assorted ripe tomatoes

  • 1 French shallots, finely sliced

  • 1 clove garlic, grated

  • ½ bunch basil, leaves picked

  • ½ loaf stale sourdough, cut into walnut size pieces

  • 1 tbs. baby capers

  • 1 tbs. good quality balsamic vinegar

  • 3 tbs. extra virgin olive oil


  • 1.

    For the panzanella salad, pre heat the oven to 160C and toast the pieces of stale bread until crunchy.

  • 2.

    Cool slightly before tossing with the remaining ingredients.

  • 3.

    Heat a barbeque or griddle to a medium - high heat. Drizzle oilall over chicken thighs then season with salt and pepper. Cook chicken skin-side down for 2-3 minutes or until lightly charred and crispy. Turn the heat down to medium and turn chicken. Cook for a further 3-4 minutes. Remove the chicken and rest for 1-2 minutes.

  • 4.

    Serve thighs with the panzanella salad.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 667kj
  • Fat Total 30g
  • Saturated Fat 6g
  • Protein 27g
  • Carbohydrate 71g
  • Sugar 10g
  • Sodium 852mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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