John Myers
Panzanella with Avocado and Chicken Breast
The perfect panzanella with avocado and chicken breast recipe with a picture and simple step-by-step instructions.
dressing
- 200 g Tomatoes
- 1 Avocado
- 200 g Feta
- 1 bunch Spring onions
- 200 g Chicken breast
- 0,5 stale Ciabatta
- Butter
- 2 Branches Thyme
- 0,5 Lemon, the juice
- 1 Clove of garlic
- 1 tbsp Dijon mustard
- 1 Lemon, the juice
- 2 tbsp Maple syrup
- 70 ml Olive oil
- Black pepper from the mill
- Salt
- Wash the rocket, cut it bite-sized and put it in a salad bowl. Cut the tomatoes into slices and add to the rocket. Halve the avocado, take the pulp out of the skin and dice it, drizzle it with lemon juice and put it in the salad bowl, just like the spring onions cut into rolls. Roughly crumble the feta and add it as well.
- Cut the chicken breast into strips and fry in a little hot oil, remove from the pan, season with a little salt and pepper and add to the salad. Cut the ciabatta into large cubes, melt a good trick of butter in the pan, add the thyme and toss the bread cubes in it until they are nice and crispy and then drain on paper towels and then add to the salad.
- Put the ingredients for the dressing in a tall vessel and use the hand blender to puree to a creamy dressing, pour over the salad, mix the salad well and then serve.
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