Chicken Panzanella Salad Recipe

1. Toast the bread: If the bread is very stale and crunchy, there’s no need to toast the bread. Just tear it into pieces.

2. If using fairly fresh bread, spread the pieces out on a baking sheet in a single layer, then toast at 400 degrees F for about 10 minutes.

3. When the bread is toasted, spread the pieces on a large serving platter in a single layer or close to it.

4. Drizzle with chicken drippings or chicken stock.

To Assemble:

1. Spread the shredded chicken evenly over the bread.

2. Do the same with the tomatoes, cucumbers, red onion, and basil.

3. Drizzle the whole salad with extra-virgin olive oil, white wine vinegar, and sprinkle with coarse salt.

Blistered Peppers (Optional):

1. In a small or medium skillet, add a drizzle of oil over medium-high heat.

2. Add the peppers and let sit, untouched, for 3 to 4 minutes or until the peppers start to blister.

3. Turn them all over and let them blister on the other side for a few minutes.

4. Remove the peppers from the skillet and sprinkle with coarse salt.

5. Chop and serve on top of the panzanella salad.