Strawberry, Chicken + Mozzarella Panzanella

By garciamoss

Ingredients

• Olive oil
• 250 g slightly stale spelt sourdough, or another coarse textured bread
• 2 skinless free-range chicken breasts
• 500 g (approx. 2 punnets) strawberries, hulled, rinsed, halved
• 100 g baby spinach leaves
• 1 cup basil leaves, roughly torn
• 1/2 cup flat leaf parsley, roughly torn
• 2 1/2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 125 g fresh buffalo mozzarella
• Olsson’s sea salt flakes
• Freshly ground black pepper

Details

Adapted from heytucker.com

Preparation

Step 1

Preheat oven to 200C.
Roughly tear the bread into bite sized chunks, place onto a baking tray. Drizzle with a little olive oil and add a generous pinch of sea salt. Toss to coat and bake in the oven for 5-10 minutes, until lightly golden and toasted. Remove from oven and leave to cool.
Preheat a non-stick fry pan over medium-high heat. Season the chicken breasts with a little salt and pepper. Add 1 tbsp of olive oil to the pan and cook chicken for 4 minutes on each side, or until cooked through. Remove from pan.
Place spinach in a large mixing bowl. Add strawberries, basil and parsley leaves. While the chicken is still warm, coarsely shred the breasts into bite-sized pieces. Add chicken and bread to the salad.
Drizzle salad with extra virgin olive oil and balsamic vinegar. Season with salt and pepper and toss well to combine.
Taste and adjust seasoning if needed.
Toss the salad again before transferring to a serving bowl or platter.
Tear the mozzarella over the salad, dotting it in and amongst the other ingredients.
Drizzle with a little more extra virgin olive oil and scatter with remaining basil leaves. Serve.