Joe Woodhouse
Chicken panzanella with crumpet croutons
- Sophie Gastman
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Serves 2
Easy
Prep: 15 mins
Cook: 10 mins - 15 mins
A star rating of 4.3 out of 5.6 ratingsRate
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Try this take on the summery Tuscan salad, reimagined as a meal rather than a side, and featuring crumpet croutons – their unique texture helps soak up all the flavour
Dairy-free
Egg-free
High-protein
Low sugar
Nut-free
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Ingredients
Nutrition
Units:
MetricUS
-
250g ripe vine tomatoes
cut into bite-size pieces
-
2 crumpets
(110g total), cut into chunks
-
2 tsp extra virgin olive oil
-
½ large cucumber
cut into chunks
-
¼ small red onion
thinly sliced
-
160-200g cooked chicken breast
torn into pieces
-
15-20g basil leaves
For the dressing
-
2½ tbsp extra virgin olive oil
-
1 small garlic clove
grated
-
½ tsp Dijon mustard
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Nutrition: Per serving
- kcal436
- fat21g
- saturates3g
- carbs8g
- sugars8g
- fibre4g
- protein31g
- salt2.8g
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Method
-
step 1
Put the tomatoes in a colander set over a bowl. Sprinkle over ½ tsp fine sea salt, toss gently and let stand for at least 15 mins.
-
step 2
Meanwhile, heat the oven to 200C/180C fan/gas 6 and line a baking tray with baking parchment. Toss the crumpet chunks with the olive oil in a bowl until well coated. Spread out on the lined tray and bake for 15 mins, turning halfway through, until golden and crisp. Or, air-fry the crumpet chunks at 180C for 8-10 mins, shaking the basket halfway through. Set aside to cool.
-
step 3
Remove the colander from the bowl and set the tomatoes aside. The tomatoes will keep chilled in an airtight container for up to two days (see tip). Add all the dressing ingredients and a pinch of salt to the tomato juices. Whisk to combine, then taste and adjust the seasoning, if needed.
-
step 4
Combine the tomatoes, cucumber, red onion, chicken, basil and crumpet croutons in a large bowl. Pour over the dressing and toss well. Let stand for 5 mins before serving so the croutons can soak up some of the dressing. The dressing will keep chilled in an airtight container for up to four days.
Recipe tips
Make it vegan
Swap the chicken for cooked chickpeas or lentils, or torn pieces of cooked marinated tofu.
Make it ahead
You can prep everything in advance and store separately in airtight containers. The salted tomatoes keep chilled for up to two days (drain off the excess liquid before using) and the dressing will keep chilled for up to four days (whisk before serving). The croutons are best made fresh, but can be kept in an airtight container at room temperature for up to two days. Assemble the dish just before eating for maximum crunch.
Store the leftovers
This salad is best eaten fresh, but will keep chilled in an airtight container for up to two days. The crumpet croutons will soften over time unless you store them separately.
Boost the fibre
Swap the crumpets for seeded or wholemeal bread and swap half of the chicken for some cooked chickpeas.
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A star rating of 4.3 out of 5.6 ratings
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