Roast Chicken Panzanella Recipe

Name: Roast Chicken Panzanella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound country bread or sourdough, torn into 1-inch pieces (8 cups); 1/4 cup plus 2 tablespoons extra-virgin olive oil; Salt; Freshly ground pepper; 1/2 small red onion, chopped; 1/4 cup Champagne vinegar; 1/4 cup sherry vinegar; 2 romaine hearts, torn into bite-size pieces; 1 large tomato, chopped; 2 Persian cucumbers, chopped; 1 cup strawberries, hulled and chopped; 1 cup cilantro leaves; 2 tablespoons chopped dill; One 2 1/2 to 3-pound rotisserie chicken, meat shredded (about 4 cups); 1/4 cup salted toasted pumpkin seeds

Servings: persons

3/4 pound country bread or sourdough, torn into 1-inch pieces (8 cups)
1/4 cup plus 2 tablespoons extra-virgin olive oil
Salt
Freshly ground pepper
1/2 small red onion, chopped
1/4 cup Champagne vinegar
1/4 cup sherry vinegar
2 romaine hearts, torn into bite-size pieces
1 large tomato, chopped
2 Persian cucumbers, chopped
1 cup strawberries, hulled and chopped
1 cup cilantro leaves
2 tablespoons chopped dill
One 2 1/2 to 3-pound rotisserie chicken, meat shredded (about 4 cups)
1/4 cup salted toasted pumpkin seeds

1
Preheat the oven to 350.
2
On a large rimmed baking sheet, toss the bread with 2 tablespoons of the olive oil and season with salt and pepper.
3
Bake for 15 minutes, until golden brown and crisp.
4
Let cool.
5
Meanwhile, in a large bowl, toss the onion with both vinegars and let stand for 10 minutes.
6
Whisk in the remaining 1/4 cup of olive oil and season with salt and pepper.
7
Add the romaine pieces, tomato, cucumbers, strawberries, cilantro, dill, chicken and the toasted bread and toss well.
8
Transfer the salad to a platter, sprinkle with the pumpkin seeds and serve.

179

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3/4 pound country bread or sourdough, torn into 1-inch pieces (8 cups), 1/4 cup plus 2 tablespoons extra-virgin olive oil, Salt, Freshly ground pepper, and more.

Yes, Roast Chicken Panzanella falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast Chicken Panzanella

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