This is an Easy Chicken Panzanella dish that was inspired by my last vacation in Tuscany. Panzanella is a chopped salad made with stale bread and tomatoes and other ingredients. I first tasted panzanella in Tuscany where it originates from, and I knew I had to make my own version at home. It is very popular to eat panzanella during the hot Tuscan summer and that’s why I decided to recreate it for the hot summer days we get here!
To make my version of panzanella, I grill some leeks and rustic bread chunks. I whisk up a grainy mustard, lemon and olive oil dressing in a large salad bowl which I combine with some tomatoes, chicken and parsley. Just before serving, I mix in the toasted bread and leeks and that’s it! Super quick and super tasty!
To make my Easy Chicken Panzanella, you will need the following ingredients:
Preheat the oven to 450 °F.
Take the bread and leek and place it on a rimmed baking sheet. Drizzle over the olive oil and toss to coat
Cook the bread and leek for about 15 minutes in the oven until the bread is toasted and the leeks are lightly golden.
Whisk the lemon juice, mustard, olive oil together in a large salad bowl. Season with salt to taste.
Add the tomatoes to the dressing and toss well to coat.
Add the chicken, toasted bread, leeks and parsley to the tomatoes. Mix well to combine.
Serve the panzanella with a chilled glass of white wine.
This Easy Chicken Panzanella will bring a taste of Tuscany to your kitchen. It makes a great summer main dish. If you make this one, come back to leave a review below!
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