Chicken Panzanella

This classic Italian salad, Chicken Panzanella, gets an upgrade with the help of crispy, skin-on chicken breasts, salty olives and capers. Make sure you're using only the ripest of tomatoes for the freshest possible Panzanella.

Ingredients

• 2 skin-on chicken breast fillets

• 2½ tbsp olive oil, plus 1 tsp

• 800g ripe tomatoes (we used baby tomatoes and sweet vine tomatoes)

• ½ tsp salt

• 1 tbsp red wine vinegar

• 3 small garlic cloves, crushed

• 1 small red onion, finely chopped

• 10g fresh basil, leaves picked and torn

• 150g ciabatta or stale bread, torn

• 1 tbsp capers, drained and rinsed

• 50g mixed pitted olives or chopped anchovies

Serves 4 | 35 mins to cook and 10 mins to cool | 348 calories/serving

Recipe from Tesco: Click here for the method