Grilled Chicken Salad with Crunchy Croutons

Dice Lebanese cucumber. Cut cherry tomatoes in half, add a generous pinch of salt and pepper and leave to marinate while you prepare the other ingredients. Pick and chop flatleaf parsley. Drain fire roasted red capsicum. Finely dice shallot. Peel and mince garlic. Slice mini capsicums, removing the seeds.

Preheat oven to 180°C. Dice or roughly tear Turkish bread into chunks. Place on a lined baking tray and drizzle with olive oil, salt and pepper. Toast for 8-10 minutes until crisp on the outside but still with some softness inside. Set aside to cool.

Season chicken breast with salt and pepper and a little olive oil. Heat grill pan over medium heat. Add the chicken and cook 5-6 minutes before flipping and cooking a further 4-5 minutes or until cooked to your liking. Remove chicken from heat and set aside.

Tip! When swapping the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Combine red wine vinegar, garlic, shallot, 2 tbsp olive oil, salt and pepper. Taste and adjust as needed. To a large salad bowl add the bread, tomatoes (juice and all), capsicum, cucumber, rocket, parsley and dressing. Toss well and taste for seasoning.

Tip! Use as much or as little garlic as you like, clove sizes vary considerably.

Slice chicken as desired and serve with panzanella salad.

Dice Lebanese cucumber. Cut cherry tomatoes in half, add a generous pinch of salt and pepper and leave to marinate while you prepare the other ingredients. Pick and chop flatleaf parsley. Drain fire roasted red capsicum. Finely dice shallot. Peel and mince garlic. Slice mini capsicums, removing the seeds.

Preheat oven to 180°C. Dice or roughly tear Turkish bread into chunks. Place on a lined baking tray and drizzle with olive oil, salt and pepper. Toast for 8-10 minutes until crisp on the outside but still with some softness inside. Set aside to cool.

Season chicken breast with salt and pepper and a little olive oil. Heat grill pan over medium heat. Add the chicken and cook 5-6 minutes before flipping and cooking a further 4-5 minutes or until cooked to your liking. Remove chicken from heat and set aside.

Tip! When swapping the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Combine red wine vinegar, garlic, shallot, 2 tbsp olive oil, salt and pepper. Taste and adjust as needed. To a large salad bowl add the bread, tomatoes (juice and all), capsicum, cucumber, rocket, parsley and dressing. Toss well and taste for seasoning.

Tip! Use as much or as little garlic as you like, clove sizes vary considerably.

Slice chicken as desired and serve with panzanella salad.