Chicken Panzanella
servings
Chicken Panzanella - a salad of toasted bread cubes, fresh tomatoes, red onion, basil, and fresh mozzarella with olive oil and balsamic vinegar. It's a great dinner with lots of flavor and minimal prep.
Ingredients
- 6 cups Italian bread cut up into 1-inch pieces
- ¾ cup olive oil divided
- 3 cups cooked shredded chicken
- 24 ounces red and yellow cherry tomatoes sliced in half
- 8 ounces fresh mozzarella balls sliced in half depending on size
- ½ cup chopped fresh basil leaves
- ½ cup sliced red onion
- 2 tablespoon capers
- ¼ cup balsamic vinegar
- 2 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, toss bread cubes with 1/4 cup olive oil. combine well and then toss with another 1/4 cup olive oil. Spread bread cubes onto a rimmed baking sheet.
- Bake for 10 minutes, until bread is lightly golden and/or crisp.
- In a large bowl, combine chicken, tomatoes, mozzarella, basil, red onion, and capers. Mix in the cubes of toasted bread.
- Pour the balsamic vinegar into the remaining 1/4 cup of olive oil and add the salt, pepper and garlic. Mix until fully incorporated. Pour into the bowl and toss to completely coat.
Notes
I used one 8 ounce loaf of bread and cut it up into one inch cubes.
I seasoned the chicken before I cooked it with 1 tablespoon of McCormick's Montreal Chicken Seasoning.
I seasoned the chicken before I cooked it with 1 tablespoon of McCormick's Montreal Chicken Seasoning.