How To Make Chicken Panzanella Salad
Got some stale bread? Use it for this easy-made Chicken Panzanella Salad with shredded chicken, cucumber, tomato, and mini peppers in 30 minutes.
Toast the bread: If the bread is very stale and crunchy, there’s no need to toast the bread. Just tear it into pieces.
If using fairly fresh bread, spread the pieces out on a baking sheet in a single layer, then toast at 400 degrees F for about 10 minutes.
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.
Spread the shredded chicken evenly over the bread.
Do the same with the tomatoes, cucumbers, red onion, and basil.
Drizzle the whole salad with extra-virgin olive oil, white wine vinegar, and sprinkle with coarse salt.
Blistered Peppers (Optional):
In a small or medium skillet, add a drizzle of oil over medium-high heat.
Add the peppers and let sit, untouched, for 3 to 4 minutes or until the peppers start to blister.
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.
- Own roasted chicken or store-bought rotisserie chicken can be used in this recipe.
- Salad leftovers will keep in the fridge for up to 2 days.
- Calories: 621.29kcal
- Fat: 32.82g
- Saturated Fat: 7.99g
- Trans Fat: 0.16g
- Monounsaturated Fat: 15.36g
- Polyunsaturated Fat: 6.63g
- Carbohydrates: 44.12g
- Fiber: 8.21g
- Sugar: 15.95g
- Protein: 36.46g
- Cholesterol: 111.56mg
- Sodium: 1349.01mg
- Calcium: 120.85mg
- Potassium: 1123.33mg
- Iron: 4.56mg
- Vitamin A: 467.44µg
- Vitamin C: 317.43mg
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