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