Name: Cornbread Panzanella Salad With Peaches Chicken & Tomatoes Recipe
Total time: 15 min
Yield: 4
Cuisine: Italian

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Make this yummy panzanella with leftovers from your sheet pan cornbread. 

How to make Cornbread Panzanella Salad With Peaches Chicken & Tomatoes Recipe

Chatelaine

Crawler

Italian

<p>Make this yummy panzanella with leftovers from your sheet pan cornbread. </p>

Squares cornbread ,  ,  cut in 1/2in.  cubes

Olive oil

White balsamic vinegar

Garlic clove ,  minced

Salt

Rotisserie chicken ,  cut in strips

Peaches ,  sliced in wedges

Green tomato ,  sliced in thin wedges

Beefsteak tomato ,  seeds removed,  coarsely chopped

Basil ,  or mint leaves

1. Position rack in centre of oven, then preheat to 425f. Line a baking sheet with parchment. Arrange cornbread cubes in 1 layer. Toast in oven, stirring halfway, until golden and crisp, 8 to 9 min. Let cool.

step 1

2. Meanwhile, whisk olive oil with vinegar, garlic and salt in a large bowl. Season with pepper.

step 2

3. Stir chicken, peaches and tomatoes into vinaigrette. Divide among 4 plates, then top with cornbread croutons and basil.

step 3