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Chicken Panzanella Salad

Total Time20 mins
Course: Main Course
Cuisine: Italian
Servings: 4 Servings
Author: Stacey Mincoff


  • 10 Ounces Tomato (any tomato cut into bite size pieces)
  • 10 Ounces Fresh Mozzarella Cheese (cut into 1/4” - 1/3” pieces)
  • 10 Ounces Cooked Chicken (about 1 large breast or 2 thighs)
  • 1 Cup Fresh Basil (chopped)
  • 2 Thick Slices of Roasted Garlic Bread (or other dense rustic bread)
  • 1 Small Onion (red or yellow, sliced)
  • 2-3 Tablespoons Olive Oil + more for croutons (extra virgin)
  • 2-3 Tablespoons Balsamic Vinegar
  • Salt and Pepper to Taste


  • Start by getting the croutons ready to bake. Preheat oven to 425°F. I prefer a toaster oven because it heats up quick and takes less energy. Cut the bread slices into cubes and put them into a large bowl. Drizzle them with a light coating of olive oil and season with salt and pepper. Toss them a bit to coat each piece with the olive oil.
  • Pour croutons onto a baking sheet in a single layer and bake for 6-8 minutes. Check to see if the outside is starting to get crisp. You want them slightly crispy on the outside and still slightly soft on the inside.
  • Combine all in a large bowl. Toss with olive oil, balsamic vinegar, salt and pepper and serve immediately so the croutons don’t get soggy.
  • I like to get a piece of everything combined all in one bite. It all goes so well together.


Note: I like to time it to where the croutons are still warm when I mix it all up and that everyone is ready to eat. Nobody wants a soggy croûton and that is what you’ll have it you let this sit too long.
An alternative option is to drizzle with a balsamic glaze. You can buy one or follow this link for my recipe. It will keep for many months because it’s vinegar.