Spring chicken panzanella

Celebrate the new season with this tasty spring-inspired recipe

15 mins preparation | 10 mins cooking | Serves 4



  • 3 slices multigrain bread, chopped
  • oil cooking spray
  • 1/2 cup freshly grated parmesan
  • 2 bunch asparagus, cut diagonally into thirds
  • 3 cups sliced cooked chicken
  • 2 420g cans cannellini beans, rinsed
  • 1 small red onion, thinly sliced
  • 1 cup basil leaves
  • 1/2 cup store-bought balsamic dressing


  1. Preheat oven to 220°C (200°C fan-forced). Line a baking tray with baking paper.
  2. Place bread in a single layer on prepared tray. Spray with oil, then sprinkle with parmesan. Bake, turning halfway through cooking, for 10 minutes or until golden and crisp.
  3. Meanwhile, spray a frying pan with oil. Heat over moderate heat. Add asparagus; cook for 5 minutes or until tender.
  4. Place croûtons, asparagus and remaining ingredients in a large bowl. Toss to combine. Season. Serve.


  • If using leftover roast or barbecued chicken, 1 cooked chicken equals 3 cups.

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