Chicken and Olive Bread Panzanella

chicken-olive-bread-panzanella
Photo by Paul Sirisalee
Chicken and Olive Bread Panzanella 2.9 41 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 682 calories
    • Fat 45 g
    • Sat Fat 12 g
    • Cholesterol 100 mg
    • Sodium 845 mg
    • Protein 34 g
    • Carbohydrate 32 g
    • Sugar 3 g
    • Fiber 3 g
    • Iron 4 mg
    • Calcium 431 mg

Heat oven to 350° F. On a rimmed baking sheet, toss the bread with 2 tablespoons of the oil. Bake until golden and crisp, 14 to 16 minutes.

Whisk together the remaining 1/3 cup oil, the vinegar, ¼ teaspoon salt, and ½ teaspoon pepper in a large bowl. Add the arugula, chicken, mozzarella, roasted red peppers, and bread and toss to combine.

 

Ingredients

  1. Check 8 ounces olive bread, cut into 1-inch cubes
  2. Check 2 tablespoons plus 1/3 cup cup olive oil
  3. Check 2 tablespoons apple cider vinegar
  4. Check kosher salt and black pepper
  5. Check 5 ounces baby arugula (about 6 cups), torn
  6. Check 2 cups sliced rotisserie chicken
  7. Check 8 ounces fresh mozzarella, torn into bite-size pieces
  8. Check 1 cup sliced roasted red peppers

Directions

  1. Heat oven to 350° F. On a rimmed baking sheet, toss the bread with 2 tablespoons of the oil. Bake until golden and crisp, 14 to 16 minutes.
  2. Whisk together the remaining 1/3 cup oil, the vinegar, ¼ teaspoon salt, and ½ teaspoon pepper in a large bowl. Add the arugula, chicken, mozzarella, roasted red peppers, and bread and toss to combine.