Harissa Chicken Panzanella

We've taken the classic Italian salad, and added a smoky twist with the addition of harissa to the chicken. Juicy chicken is served up with crunchy croutons, tomatoes and olives. Comes together in 25 minutes and is a delicious dinner, with any leftovers great for lunch the next day.

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Ingredients

ciabatta roll 2
cherry tomatoes 200 g (halved)
red onion 1 (chopped)
black olives 80 g (chopped)
olive oil 3 tbsp
red wine vinegar 1 tbsp
chicken breast 2 (sliced)
harissa paste 2 tbsp
mixed leaf salad 100 g

Method

Make the ciabatta croutons

Tear the ciabatta into large bite sized chunks.
Heat a dash of oil in a large frying pan over a medium heat and add the ciabatta pieces. Toast for 4-5 minutes until golden on each side.

Prep the rest of the ingredients & make the dressing

Halve the cherry tomatoes, thinly slice the red onion and chop the olives, then add to a large bowl.
To make the dressing combine the olive oil and red wine vinegar.
Add the ciabatta croutons to the bowl, then pour over the dressing and mix well to combine. Set aside whilst you cook the chicken.

Cook the chicken

Thinly slice the chicken.
Heat a dash of oil in a large frying pan over a medium heat. Add the chicken and stir in the harissa paste. Fry the chicken for 8-10 minutes until cooked through.

Add the chicken & plate up

Plate up the salad, add the mixed salad leaves and layer the harissa chicken on top. Tuck in and enjoy!

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