eCook Meal
Chicken, Tomato & Basil Panzanella
with garlic sourdough croutons & olives
Work less, Chef! This quick salad is low-effort, but looks absolutely stunning on a table. Tangy pickled red onions, crispy garlic-infused croutons, and succulent shredded chicken dance together on top of a loaded salad featuring baby tomatoes, olives, capers, and fresh herbs. Topped with ribbons of Italian-style hard cheese.
Serving guide
Choose your portion size.
PICKLED Onion
In a small bowl, combine the red wine vinegar and a sweetener. Toss through the sliced Onion and set aside to pickle.
SHREDDED Chicken
In a small bowl, combine a generous squeeze of Lemon juice and the picked thyme. Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through and crispy, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the thyme lemon juice. Remove from the pan, reserving the pan juices, and rest for 5 minutes before shredding and seasoning. Toss the shredded chicken through the pan juices before serving.
CRUNCHY CROUTONS
Toss the bread chunks in a drizzle of olive oil, the grated Garlic, and seasoning. Return the pan to medium heat. When hot, toast the bread until crispy, 3-4 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
ALL TOGETHER NOW
Rinse and pick the mixed herbs. Finely slice the picked basil. In a bowl, combine ½ the baby tomatoes, ½ the mixed herbs, and the pickled Onion with the pickling vinegar. Scrunch with your hands to make a rough pulp. Mix through ⅔ of the croutons, the drained olives, the chopped Capers, the remaining tomatoes, the remaining herbs, the salad leaves, 30ml of olive oil, and seasoning.
PACK THE PANZANELLA
Plate up the panzanella. Scatter over the remaining croutons and the cheese ribbons. Top with the shredded Chicken and the remaining pan juices. Go and impress your guests, Chef!
PICKLED Onion
In a small bowl, combine the red wine vinegar and a sweetener. Toss through the sliced Onion and set aside to pickle.
SHREDDED Chicken
In a small bowl, combine a generous squeeze of Lemon juice and the picked thyme. Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through and crispy, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the thyme lemon juice. Remove from the pan, reserving the pan juices, and rest for 5 minutes before shredding and seasoning. Toss the shredded chicken through the pan juices before serving.
CRUNCHY CROUTONS
Toss the bread chunks in a drizzle of olive oil, the grated Garlic, and seasoning. Return the pan to medium heat. When hot, toast the bread until crispy, 3-4 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
ALL TOGETHER NOW
Rinse and pick the mixed herbs. Finely slice the picked basil. In a bowl, combine ½ the baby tomatoes, ½ the mixed herbs, and the pickled Onion with the pickling vinegar. Scrunch with your hands to make a rough pulp. Mix through ⅔ of the croutons, the drained olives, the chopped Capers, the remaining tomatoes, the remaining herbs, the salad leaves, 60ml of olive oil, and seasoning.
PACK THE PANZANELLA
Plate up the panzanella. Scatter over the remaining croutons and the cheese ribbons. Top with the shredded Chicken and the remaining pan juices. Go and impress your guests, Chef!
PICKLED Onion
In a small bowl, combine the red wine vinegar and a sweetener. Toss through the sliced Onion and set aside to pickle.
SHREDDED Chicken
In a small bowl, combine a generous squeeze of Lemon juice and the picked thyme. Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through and crispy, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the thyme lemon juice. Remove from the pan, reserving the pan juices, and rest for 5 minutes before shredding and seasoning. Toss the shredded chicken through the pan juices before serving.
CRUNCHY CROUTONS
Toss the bread chunks in a drizzle of olive oil, the grated Garlic, and seasoning. Return the pan to medium heat. When hot, toast the bread until crispy, 4-5 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
ALL TOGETHER NOW
Rinse and pick the mixed herbs. Finely slice the picked basil. In a bowl, combine ½ the baby tomatoes, ½ the mixed herbs, and the pickled Onion with the pickling vinegar. Scrunch with your hands to make a rough pulp. Mix through ⅔ of the croutons, the drained olives, the chopped Capers, the remaining tomatoes, the remaining herbs, the salad leaves, 90ml of olive oil, and seasoning.
PACK THE PANZANELLA
Plate up the panzanella. Scatter over the remaining croutons and the cheese ribbons. Top with the shredded Chicken and the remaining pan juices. Go and impress your guests, Chef!
PICKLED Onion
In a small bowl, combine the red wine vinegar and a sweetener. Toss through the sliced Onion and set aside to pickle.
SHREDDED Chicken
In a small bowl, combine a generous squeeze of Lemon juice and the picked thyme. Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through and crispy, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the thyme lemon juice. Remove from the pan, reserving the pan juices, and rest for 5 minutes before shredding and seasoning. Toss the shredded chicken through the pan juices before serving.
CRUNCHY CROUTONS
Toss the bread chunks in a drizzle of olive oil, the grated Garlic, and seasoning. Return the pan to medium heat. When hot, toast the bread until crispy, 4-5 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
ALL TOGETHER NOW
Rinse and pick the mixed herbs. Finely slice the picked basil. In a bowl, combine ½ the baby tomatoes, ½ the mixed herbs, and the pickled Onion with the pickling vinegar. Scrunch with your hands to make a rough pulp. Mix through ⅔ of the croutons, the drained olives, the chopped Capers, the remaining tomatoes, the remaining herbs, the salad leaves, 120ml of olive oil, and seasoning.
PACK THE PANZANELLA
Plate up the panzanella. Scatter over the remaining croutons and the cheese ribbons. Top with the shredded Chicken and the remaining pan juices. Go and impress your guests, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R198.47
for 4 servings · R49.62 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Lemon needs 1Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Italian-style Hard Cheese needs 60 gPlant Powered™ Dairy Free Hard Cheese 260 g 260 g at R69.99 · 23% of packR16.15
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Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
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Red Wine Vinegar needs 20 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 8% of packR3.60
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Pitted Green Olives needs 80 gPitted Green Olives with Basil and Garlic 245 g 245 g at R89.99 · 33% of packR29.38
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Fresh Thyme needs 10 gFree Range Slow Cooked Thyme & Garlic Confit Chicken Leg Quarters Avg 1.2 kg 1.2 kg at R197.19 · 1% of packR1.64
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Capers needs 40 gNon-Pareilles Caper Berries in Vinegar 200 g 200 g at R94.99 · 20% of packR19.00
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Mixed Herbs needs 55 gBoursin® High Fat Soft Cheese with Garlic & Mixed Herbs 150 g 150 g at R84.99 · 37% of packR31.16
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
Not in the Woolies basket — source these elsewhere:
- Sourdough Baguettes
- Baby Tomatoes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Chicken, Tomato & Basil Panzanella?
The preparation time for Chicken, Tomato & Basil Panzanella with garlic sourdough croutons & olives is between 25 and 30 minutes.
What is the total time required to make Chicken, Tomato & Basil Panzanella with garlic sourdough croutons & olives?
The total time required to make Chicken, Tomato & Basil Panzanella with garlic sourdough croutons & olives is between 30 and 35 minutes.
How many servings does Chicken, Tomato & Basil Panzanella provide?
4 servings
What are the main ingredients in Chicken, Tomato & Basil Panzanella?
Baby Tomato, Capers, Chicken, Chicken Breast, Garlic, Grated Italian-style Hard Cheese, Lemon, Mixed Herbs, Onion, Pitted Green Olives, Red Wine Vinegar, Salad Leaves, Sourdough Baguette, Thyme
What is the nutritional information of Chicken, Tomato & Basil Panzanella?
Calories: 661, Carbs: 77 grams, Fat: grams, Protein: 55.9 grams, Sugar: 12.8 grams, Salt: 1345 grams
How do I prepare Chicken, Tomato & Basil Panzanella?
SHREDDED CHICKEN: In a small bowl, combine a generous squeeze of lemon juice and the picked thyme. Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through and crispy, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the thyme lemon juice. Remove from the pan, reserving the pan juices, and rest for 5 minutes before shredding and seasoning. Toss the shredded chicken through the pan juices before serving. ALL TOGETHER NOW: Rinse and pick the mixed herbs. Finely slice the picked basil. In a bowl, combine ½ the baby tomatoes, ½ the mixed herbs, and the pickled onion with the pickling vinegar. Scrunch with your hands to make a rough pulp. Mix through ⅔ of the croutons, the drained olives, the chopped capers, the remaining tomatoes, the remaining herbs, the salad leaves, 60ml of olive oil, and seasoning. PICKLED ONION: In a small bowl, combine the red wine vinegar and a sweetener. Toss through the sliced onion and set aside to pickle. PACK THE PANZANELLA: Plate up the panzanella. Scatter over the remaining croutons and the cheese ribbons. Top with the shredded chicken and the remaining pan juices. Go and impress your guests, Chef! CRUNCHY CROUTONS: Toss the bread chunks in a drizzle of olive oil, the grated garlic, and seasoning. Return the pan to medium heat. When hot, toast the bread until crispy, 3-4 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
What should be prepared from my kitchen to make Chicken, Tomato & Basil Panzanella?
Baby Tomato, Capers, Chicken, Chicken Breast, Garlic, Grated Italian-style Hard Cheese, Lemon, Mixed Herbs, Onion, Pitted Green Olives, Red Wine Vinegar, Salad Leaves, Sourdough Baguette, Thyme
How many calories does Chicken, Tomato & Basil Panzanella have?
661 calories
How much fat content does Chicken, Tomato & Basil Panzanella have?
grams