Chicken Panzanella Salad
  • 2 chicken breasts
  • 2 tomatoes - cut up
  • 1 avocado – diced or scoop out lumps with a small spoon
  • 3 spring onions - sliced up
  • Yellow pepper – diced
  • 2 sticks of celery – sliced up small
  • Parsley, chopped – not too finely
  • A handful of green salad leaves
  • 100g feta cheese – crumbled
  • 1 loaf ciabatta or thick toast bread
  • 1 red chilli – chopped up small
  • 1 cup pumpkin puree
  • ¾ cup coconut milk
  • 1 tsp dijon mustard
  • Juice of 1 lemon
  • 2 cloves garlic - crushed
  • Salt & pepper to taste
  1. Turn the oven on to 350°F/180°C.
  2. Slice the chicken breasts in half lengthwise and cook in a pan or on a grill with a little olive oil. Season after the heat has sealed them so they don’t lose too much liquid.
  3. Cube the bread and place on an oven tray and bake 15 minutes. You could drizzle them with olive oil but the dressing will do the job.
  4. Once the chicken is cooked, cut it up and let it cool while you prepare the rest of the salad.
  5. Chop and dice the vegetables as instructed in the ingredients.
  6. Place in a large bowl together with the feta.
  7. Add the croutons and chicken.
  8. Mix the last 6 ingredients with a whisk and serve with the salad as a thick dressing
Recipe by The Low Fodmap Diet at