Rosemary, Garlic & Lemon Butterfly Chicken with Panzanella Salad
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Rosemary, Garlic & Lemon Butterfly Chicken with Panzanella Salad


1 Rangitikei Free Range Lemon & Garlic Butterfly Chicken

2 cups torn Ciabatta bread

2 Tbsp + ¼ cup olive oil

1 Tbsp dijon mustard
2 Tbsp red wine vinegar

¼ telegraph cucumber, deseeded and cubed
2 cups tomatoes, halved or sliced

¼ small red onion, thinly sliced

8-10 bocconcini/baby mozzarella

1 cup fresh basil


  1. Preheat the oven to 200 degrees celsius fan bake. Cook the butterfly chicken on the BBQ or in the oven as per pack instructions.

  2. On a baking tray, toss the torn bread with seasoning and 2 Tbsp of olive oil. Place in the oven and bake for 15-20 minutes or until the chunks are golden brown and crisp.

  3. In a large bowl, whisk together the mustard, vinegar and remaining olive oil. Add the cucumber, tomatoes, red onion, bocconcini and basil to the dressing, followed by the bread pieces. Toss well to coat. Season to taste.

  4. Serve the butterfly chicken alongside the salad immediately.


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