Chicken panzanella

The addition of chicken to this classic Italian bread salad makes it perfect for a light summer supper or alfresco lunch.

Ingredients

Serves: 4

Ready in: 30 mins

• 1 x 600g pack Co-op British Chicken Breast Fillets
  
• 2 red peppers, deseeded and cut into 2cm strips
• 1 tsp paprika
  
• 2 tbsp olive oil
• 1 ciabatta loaf, or 2 ciabatta rolls, chopped into 3-4cm chunks
  
• 1 x 420g pack Co-op Vine Tomatoes, chopped
  
• ½ red onion, finely sliced
• 2 tbsp white or red wine vinegar
• Handful fresh basil leaves, torn
• 60g black olives
• 2 tbsp capers, drained and rinsed (optional)

Method

1. Heat the oven to 210°C/fan 190°C/gas 6.
   
2. Put the chicken breasts and peppers on a large roasting tray. Mix the paprika with the oil and drizzle half over the chicken and peppers, then season.
3.  Roast the chicken and peppers for 15 mins, then add the ciabatta chunks to the tin, drizzle with the remaining paprika oil and toss to combine. Return to the oven for another 10 mins until the chicken is completely cooked through and the croutons are golden.
4.  Meanwhile, put the tomatoes, onions, vinegar and half the basil in a large serving bowl and toss to combine. Cover and set aside.
5.  Once the chicken is cooked, remove from the oven and chop into chunky pieces. Toss the chicken mixture with the tomato and onion salad, and add the olives and capers. Combine, then scatter with the remaining torn basil and serve