Chicken and olive bread panzanella recipe

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  • Yield: 4 Servings
  • Total Time: 25 Minutes

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
How to Make It
  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.
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