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Chicken Panzanella Salad
Chicken Panzanella Salad
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Turn stale bread into a gourmet meal with this refreshing Chicken Panzanella Salad. Packed with fresh tomatoes, shredded chicken, and bursts of flavor, it's an easy and satisfying dish for summer nights.
Ingredients:
  • Coarse salt
  • 5 cups torn bread pieces
  • 1/4 cup chicken drippings or chicken stock
  • 4 cups shredded chicken
  • 2 medium tomatoes, chopped
  • 1 medium cucumber, sliced
  • 1/2 small red onion, sliced thin
  • 1/4 cup basil, torn
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • DAD ADD: Blistered Mini Sweet Peppers
  • 6 to 8 mini sweet peppers or shishito peppers
  • 1 teaspoon extra virgin olive oil
Instructions:
  • For very stale and crunchy bread, tear it into pieces. For fairly fresh bread, spread out the pieces on a baking sheet in a single layer and bake at 400 ̊F for about 10 minutes until toasted.
  • Assemble the bread: Arrange the toasted pieces on a large serving platter in a single layer or slightly overlapping. Drizzle with decadent chicken drippings or flavorful chicken stock.
  • Create a beautiful salad by layering shredded chicken, tomatoes, cucumbers, red onion, and basil evenly over the bread. Finish off with a generous drizzle of extra virgin olive oil, white wine vinegar, and a sprinkle of coarse salt to enhance the flavors.
  • For blistered peppers (DAD ADD, optional): Heat oil in a skillet over medium-high heat. Add peppers and cook for 3-4 minutes until blistered. Flip and blister the other side. Sprinkle with coarse salt, chop, and serve on panzanella salad. Store leftover salad in the fridge for up to 2 days.

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