This vibrant panzanella dish combines juicy tomatoes, creamy mozzarella, peppery arugula and crisp toasted bread with savoury Rossdown Black Garlic Chicken Breast. Finished with a bold balsamic-soy dressing, it’s an easy, flavour-packed salad that's perfect as a main dish or as a side salad. Easy prep too - ready in under 30 minutes.
Course:
Dinner, Lunch, Main Course
Protein:
chicken 
Course: Dinner, Lunch, Main Course
Cuisine: Italian
Servings
4
Prep Time
10 Minutes
Cooking Time
15 Minutes
Ingredients
- 4 cups fresh or day old unsliced bread, cut into 1 1/2 inch chunks (about 1/2 loaf)
- 1/3 cup plus 2 tbsp extra virgin olive oil, divided
- Salt and freshly ground black pepper, to taste
- 1 x 350 g package Rossdown Meal Starters Black Garlic Chicken Breast
- 1/3 cup balsamic vinegar
- 2 tbsp soy sauce
- 1 tsp maple syrup
- 1 tsp Dijon mustard
- 1/2 tsp sesame oil
- 1 clove garlic, finely minced
- 2/3 cup grapeseed or other neutral-flavoured oil
- 2 cups cherry tomatoes, halved (can substitute any ripe tomato cut into 3/4 inch pieces)
- 1 cup cucumber, cut into 3/4 inch chunks
- 1/4 cup finely sliced red onion
- 1 cup bocconcini, fresh mozzarella or burrata, torn into bite-sized pieces
- Handful of arugula
- Few fresh basil leaves, torn into small pieces
Directions
- Preheat the oven to 325 degrees F (160 degrees C). In a mixing bowl, toss bread with 2 tbsp olive oil and season lightly with salt and pepper. Transfer to a baking sheet and cook until pieces are toasted and firm but don't have much colour (about 15 minutes). Set aside to cool.
- While the bread is toasting, preheat an air fryer to 375 degrees F (190 degrees C). Cook chicken breast 12 to 15 minutes, flipping halfway, until an instant read thermometer inserted into the thickest part reads 165 degrees F (74 degrees C). Let rest for 5 minutes before slicing.
- To make the dressing, combine vinegar, soy sauce, maple syrup, Dijon mustard, sesame oil and garlic in a mason jar and mix well. Pour in grapeseed oil and remaining 1/3 cup of olive oil and seal the jar tightly. Shake vigorously until emulsified (about 15 to 20 seconds) then season to taste and shake again. Dressing can be made ahead and stored in the refrigerator for up to one week.
- In a mixing bowl, combine tomatoes, cucumber and red onions with a good pinch of salt. Let sit about 5 minutes to let the vegetables release a bit of liquid.
- To the salted vegetables, add toasted bread and toss to coat. Pour in about 1/2 cup dressing and mix well. Let sit another 5 minutes to let bread soak up the dressing then toss with bocconcini, arugula and basil. Top with sliced chicken and mozzarella and serve with more dressing on the side.
Products
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