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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.


  • 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

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

Recipe from Tesco: Click here for the method

Call The Yorkshire Meat Company to order


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