Chicken and avocado panzanella
Prep time: 20 minsTotal time: 
Chicken and avocado panzanella
This fresh and vibrant no-cook panzanella is ideal for a quick lunch or light dinner. For a meat-free version, simply swap the chicken for honey-roast salmon flakes or drained white beans
Prep time: 20 minsTotal time: 
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Ingredients
- 300g Taste the Difference Majestic Vine Tomatoes, cut into chunks
- ½ tsp sea salt flakes
- 3 tbsp extra virgin olive oil, plus extra to serve
- 1 tbsp sherry vinegar
- 1 tsp dijon mustard
- 1 shallot, finely diced
- 1 large garlic clove, finely crushed
- 100g ciabatta
- 1 x 180g pack Sainsbury’s Chargrilled British Chicken Breast Slices, roughly chopped
- 1 avocado, stoned and cut into chunks
- 1 x 125g pack Taste the Difference Buffalo Mozzarella, drained and torn (optional)
- ¼ x 30g pack basil, roughly torn
Step by step
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Put the tomatoes into a medium bowl, season with the sea salt flakes and set aside. In a small bowl, whisk together the olive oil, sherry vinegar, mustard, shallot and garlic for the dressing. Cut the ciabatta into slices that will fit in a toaster, then toast until golden and tear or cut into bite-sized chunks once cool enough to handle.
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Pour the dressing over the tomatoes. Add the toasted ciabatta, chicken, avocado, mozzarella (if using) and most of the basil. Toss everything together and check the seasoning to taste. Scatter over the reserved basil, crack over some black pepper and drizzle over a little more olive oil to serve.
