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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Roast Chicken Panzanella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions