Name: Chicken Panzanella Salad Recipe
Total time: 30 min
Yield: 4
Cuisine: Italian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Who knew stale bread could be so good? This chicken panzanella salad with bread, tomatoes, and shredded chicken is the perfect dinner for a hot summer night. Easy, delicious, and good enough to eat on its own

How to make Chicken Panzanella Salad Recipe

Nick Evans

Crawler

Italian

<p>Who knew stale bread could be so good? This chicken panzanella salad with bread, tomatoes, and shredded chicken is the perfect dinner for a hot summer night. Easy, delicious, and good enough to eat on its own</p>

Non Vegetarian

Torn bread pieces

Chicken drippings or chicken stock

Shredded Chicken

Medium tomatoes chopped

Medium Cucumber,  Sliced

Small red onion,  sliced thin

Basil,  torn

Extra virgin olive oil

White wine vinegar

Coarse salt

Dad add:blistered mini sweet peppers

Mini sweet peppers or shishito peppers

If you have very stale, crunchy bread, you don't need to toast your bread. Just tear it into pieces. If you are using fairly fresh bread, spread the pieces out on a baking sheet in a single layer, then toast at 400 f for about 10 minutes.

step 1

When the bread is toasted, spread the pieces on a large serving platter in a single layer or close to it. Drizzle with chicken drippings or chicken stock.

step 2

Spread the shredded chicken evenly over the bread. Do the same with the tomatoes, cucumbers, red onion, and basil. Drizzle the whole salad with the extra virgin olive oil, white wine vinegar, and sprinkle with coarse salt.

step 3

In a small or medium skillet, add a drizzle of oil over medium-high heat. Add the peppers and let sit, untouched, for 3-4 minutes or until the peppers start to blister. Then turn them all over and let them blister on the other side for a few minutes. Remove the peppers from the skillet and sprinkle with coarse salt. Chop and serve on top of the panzanella salad!

step 4

Salad leftovers will keep in the fridge for up to 2 days.

step 5

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