I love salads especially during summer but let’s face it it can get a tad boring. To be honest, I am an absolute disaster in the kitchen, I definitely like easy recipes that can be done in a jiffy.
When I came across this delightful chicken salad on Daybreak Lorraine, I knew I had to try it. It is a colourful riot that has chicken and some of my favourite veggies. It also cleverly uses old bread.
To give it my own twist, I opted for spinach. I have also upped the quantity of veggies and lowered the amount of mozzarella and bread to keep it healthy.
To get started marinate about four mini breast fillets with a teaspoon of chili powder, little salt, ginger-garlic paste, thyme and olive oil. Refrigerate it for an hour or so.
Tear a medium loaf of brown baguette into chunks, drizzle some olive oil, cook it in oven set at 200c.
Roughly chop 2 plum tomatoes, half a cucumber with the skin intact, dress it with a teaspoon of olive oil and a dash of apple cider vinegar. Season it with salt, pepper and bit of chili flakes (if you like it hot). Keep it aside.
Take out the chicken pieces and cook it in a preheated pan for 3-4 minutes till the chicken is thoroughly cooked.
Take out your tomatoes and cucumber mixture (it should have a nice amount of tomato juice), throw in about half cup of chopped spinach, some bites of mozzarella (less than half ball) and few leaves of fresh basil. Add the cooked chicken and bread pieces.
Eat your heart away. 🙂
Adapted from Chef Dean’s Chicken Panzanella Salad