Chicken and olive bread panzanella recipe

Ingredients

• 8 ounces olive bread, cut into 1-inch cubes
• 2 tablespoons plus ⅓ cup olive oil
• 2 tablespoons cider vinegar
• Kosher salt and black pepper
• 5 ounces baby arugula (about 6 cups), torn
• 2 cups sliced rotisserie chicken
• 8 ounces fresh mozzarella, torn into bite-size pieces
• 1 cup sliced roasted red peppers

1. Toss the bread with 2 tablespoons of the oil on a rimmed baking sheet. Toast at 350°F until crisp, 14 to 16 minutes.
2. Whisk together the remaining ⅓ cup of oil and the vinegar; season with ¼ teaspoon salt and ½ teaspoon black pepper. Toss with the toasted bread, arugula, chicken, mozzarella, and red peppers.