For the salad:
- 1 large Leekchopped
- 12 oz Breadloaf rustic white bread, cubed
- 2 ½ tbsp Olive oilextra-virgin
- 3 large ripe Tomatoeschopped
- 4 cups Rotisserie chickenshredded, meat
- 1/2 cup Parsleyfresh
For the dressing:
- 2 tbsp Lemon juice
- 2 tbsp Grainy mustard
- 1 tbsp Olive oilextra-virgin
- Kosher Saltto taste
Easy Chicken Panzanella
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:
So, how do you make Easy Chicken Panzanella?
Steps to make Easy Chicken Panzanella
Heat the oven
Preheat the oven to 450 °F.
Coat the bread and leek in olive oil
Toast the bread and leek
Make the dressing
Mix in the tomatoes
Add the chicken, toasted bread, leeks and parsley
Thank you! Approved!
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