Chicken Panzanella

quick and easy this no fuss salad is perfect for packing in the picnic basket

The ingredient of Chicken Panzanella

• 700g day old loaf crusty bread
• 1 roast chicken
• 3 lebanese cucumbers
• 8 hydroponic vine ripened tomatoes roughly chopped
• 1 small red onion cut into small wedges
• 1 2 cup fresh basil leaves roughly torn
• 3 teaspoons dried oregano
• 1 2 cup 125ml red wine vinegar
• 3 4 cup 185ml olive oil
• 2 garlic cloves crushed

The Instruction of chicken panzanella

• tear the bread into bite sized pieces place in a large bowl
• remove chicken meat from bones discard skin and bones tear chicken into large chunks add to the bowl
• peel cucumbers at 1cm intervals to create a striped effect slice in half lengthways cut crossways into 1cm slices add to bowl with the tomatoes onion basil oregano vinegar olive oil and garlic toss well to combine cover and set aside in the fridge for up to 1 2 hours

Nutritions of Chicken Panzanella

calories: 916 087 calories
calories: 39 grams fat
calories: 8 grams saturated fat
calories: 66 grams carbohydrates
calories: 6 grams sugar
calories: n a
calories: 70 grams protein
calories: n a
calories: 839 68 milligrams sodium
calories: https schema org
calories: nutritioninformation