Name: Tuscan Breeze Chicken Panzanella
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 12 oz crusty bread, cut into 1-inch cubes; 1 tbsp olive oil; 2 ½ tbsp olive oil; 2 tbsp lemon juice; 2 tbsp grainy mustard; Kosher salt, to taste; 1 large leek, thinly sliced; 3 large ripe tomatoes, diced; 4 cups shredded rotisserie chicken; ½ cup chopped fresh parsley

Panzanella

What kind of bread is best for Panzanella?

Can I use fresh bread instead of stale bread?

What's the best way to cut the bread for Panzanella?

Our Tuscan Breeze Chicken Panzanella is a simple, delightful summertime main dish that brings the flavors of Italy right to your table. Enjoy this vibrant and delicious salad with family and friends—a truly perfect combination of ingredients that are sure to leave you satisfied.

Wheat

Lactose Free

Bread

gram

french bread

Oils

milliliter

olive oil

Juice

lemon juice

Condiments

stone ground mustard

Seasonings

salt

Fresh Vegetables

leek

tomato

Poultry

rotisserie chicken

fresh parsley

Dietary Fiber

Carbohydrates

Sugar

Vitamin C

Vitamins

Folic Acid (B9)

Alpha-carotene

Vitamin A

Lycopene

Cholesterol

Trans fatty acids

Selenium

Minerals

Water

Calories

Protein

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Lutein+zeaxanthin

Dietary Folate Equivalents

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Easy Chicken Panzanella

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Panzanella 

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Panzanella Salad Recipe

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Panzanella Salad

Tuscan Breeze Chicken Panzanella

Bakery

Baking Goods

Beverages

Condiment & Toppings

Produce

Meat & Seafood

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Place the sliced leek and cubed bread on a rimmed baking sheet.

Drizzle 2 ½ tbsp olive oil on the bread and leek, and toss to coat.

Bake the bread and leek in the oven for about 15 minutes, until the bread is toasted and the leeks are lightly golden. Remove from oven and allow to cool.

In a large salad bowl, whisk the lemon juice, grainy mustard, and 1 tbsp olive oil together. Season with kosher salt to taste.

Add the diced tomatoes to the dressing and toss well to coat.

Add the shredded rotisserie chicken, toasted bread, leeks, and chopped parsley to the tomatoes. Gently mix until well combined.

Serve the Tuscan Breeze Chicken Panzanella immediately, and enjoy with a chilled glass of white wine.

Tuscan Breeze Chicken Panzanella

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