Roast Chicken, Tomato and Mozzarella Panzanella

(from castro15’s recipe box)

Categories: Salad


  • 4 cups cubed bread
  • 1/3 cup plus 3 tbsp olive oil
  • Sea salt and black pepper
  • 1/4 cup basil pesto
  • 1/4 cup apple cider vinegar
  • 2 cups cubed or shredded leftover Lemon and Rosemary Roasted Chicken (see recipe)
  • 1 pint grape tomatoes, halved
  • 1 1/2 cups baby spinach
  • 4 oz. bocconcini, cut in half


  1. Preheat the oven to 375.

  2. In a large bowl, toss the bread and 1/3 cup of the olive oil. Season with salt and pepper. Spread the bread in an even layer onto a 9×13-inch rimmed baking sheet and bake until golden and toasted, 16-18 minutes, stirring once halfway through.

  3. In a large bowl, whisk the remaining 3 tbsp olive oil, the pesto, and the vinegar. Season with salt and pepper. Add the bread, chicken, tomatoes, spinach, and bocconcini and toss to combine.

  4. Let sit for 10 minutes before serving so the bread can soak up the dressing.

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