Panzanella Salad with Butter Chicken
Rustic cubes of toasted bread meet juicy morsels of chicken simmered in Kohinoor Butter Chicken Cooking Sauce, rich with butter, tomato, and warming spices. Tossed with ripe tomatoes, crisp cucumber, red onion and fresh basil, this vibrant salad topped with more Butter Chicken Sauce for extra flavour.
Ingredients
- Kohinoor Butter Chicken sauce – 1 pack
- Diced Chicken breast – 600g
- Baguette/Ciabatta – 400g
- Vine Tomato/ Cherry tomato diced – 500g
- Diced cucumber – 1
- Red onion sliced – 1
- Garlic minced – 1clove
- Salt – ½ tsp
- Black pepper powder – ¼ tsp
- Lemon juice – 2 tbsp
- Olive oil – 5 tbsp
- Cooking oil – 1 tbsp
- Fresh basil leaves roughly chopped – 2 tbsp
- Dry oregano – 1 tsp
method
Cut the bread into large dices, sprinkle the dry oregano and 2 tbsp of olive oil, arrange on a baking tray and toast in the oven at 180°C for 7-8 minutes.
Heat cooking oil in a frying pan, add the diced chicken breast, stir fry until light brown in colour, then add the Kohinoor Butter Chicken sauce. Bring to a boil, reduce the heat and allow to cook for 10-12 minutes or until the chicken is cooked through and the sauce has thickened coating the diced chicken. Keep aside.
Take a large mixing bowl, add the salt, pepper, minced garlic, lemon juice and the remaining olive oil, mix well to make a dressing.
Add the diced tomatoes, diced cucumber, sliced onion and half of the basil leaves, keep aside for 10 minutes to marinate.
Mix in the toasted diced bread, arrange the salad on a platter and top with dollops of the butter chicken, garnish with chopped basil leaves.
