Wednesday, September 9, 2009

Chicken Panzanella

Chicken Panzanella Salad

1 loaf fresh bread (I used Tuscan Italian that I baked before cubing)
1 seedless cucumber, halved
4-5 tomatoes, chopped
3 stalks celery, chopped
1 can garbanzo beans, rinsed and drained
1 red onion, diced
1 rotisserie chicken, pulled apart (or grilled chicken breasts)
2 tablespoons red wine vinegar
2 tablespoons olive oil
salt and pepper
Parmesan cheese, shaved


Place chopped tomatoes in bowl with salt and pepper and let sit for 5 minutes. Add cucumber, onion, celery and garbanzo beans. Season with salt and pepper. Combine with chicken and bread cubes. Toss with red wine vinegar and olive oil. Top with shaved Parmesan.

Chad's rating: 8/10
Amy's rating: 8.5/10

Recipe adapted from Cooking Light magazine.

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