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 lb. country bread; 1/4 c. extra-virgin olive oil; 2 tbsp. extra-virgin olive oil; kosher salt; Freshly ground pepper; 1/2 small red onion; 1/4 c. Champagne vinegar; 1/4 c. sherry vinegar; 2 romaine hearts; 1 large tomato; 2 Persian cucumbers; 1 c. strawberries; 1 c. Cilantro leaves; 2 tbsp. chopped dill; 1 2 1/2- to 3-pound rotisserie chicken; 1/4 c. salted roasted pumpkin seeds

Servings: persons

3/4 lb. country bread
1/4 c. extra-virgin olive oil
2 tbsp. extra-virgin olive oil
kosher salt
Freshly ground pepper
1/2 small red onion
1/4 c. Champagne vinegar
1/4 c. sherry vinegar
2 romaine hearts
1 large tomato
2 Persian cucumbers
1 c. strawberries
1 c. Cilantro leaves
2 tbsp. chopped dill
1 2 1/2- to 3-pound rotisserie chicken
1/4 c. salted roasted pumpkin seeds

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

294

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 16 ingredients. The key ingredients include: 3/4 lb. country bread, 1/4 c. extra-virgin olive oil, 2 tbsp. extra-virgin olive oil, kosher salt, 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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