Baked Chicken Panzanella Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Season the chicken breasts with salt, pepper, garlic powder, and Italian seasoning.
• STEP 3.Place the chicken on a baking sheet and bake for 20-25 minutes, or until cooked through.
• STEP 4.Remove the chicken from the oven and let it rest for a few minutes. Then, slice it into thin strips.
• STEP 5.While the chicken is baking, prepare the bread. Cut the crusty bread into cubes and toss with olive oil, salt, and pepper.
• STEP 6.Spread the bread cubes on a baking sheet and bake for 10-15 minutes, or until golden and crispy.
• STEP 7.In a large bowl, combine the roasted chicken, toasted bread cubes, tomatoes, cucumbers, red onions, and fresh basil.
• STEP 8.In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper to make the vinaigrette dressing.
• STEP 9.Pour the dressing over the salad and toss to coat evenly.
• STEP 10.Let the salad sit for a few minutes to allow the flavors to meld together.
• STEP 11.Serve the Baked Chicken Panzanella salad as a main course or as a side dish. Enjoy!

Cooking Tips

• You can use leftover cooked chicken or rotisserie chicken for this recipe.
• For extra flavor, you can add some crumbled feta cheese or olives to the salad.
• Make sure to let the bread cubes cool slightly before adding them to the salad to prevent wilting the vegetables.

Storage and Serving

• Leftover Baked Chicken Panzanella can be stored in an airtight container in the refrigerator for up to 2 days.
• To serve, you can garnish the salad with additional fresh basil leaves or a sprinkle of Parmesan cheese.