Panzanella Salad with Chicken

Adapted from a Cooking Light recipe from a million years ago. It’s an easy, delicious light lunch or side salad to bring to a party.

Panzanella Salad with Chicken

Ingredients:

1 rotisserie chicken, shredded

salt & pepper (to taste)

2 cups cubed tomato

1 cup thinly sliced celery (approx. 2 stalks)

½ English cucumber, halved lengthwise and thinly sliced (approx.. 1 cup)

1 small red onion, thinly sliced

½ cup fresh basil leaves roughly chopped

2 Tbls extra virgin olive oil

2 Tbls red wine vinegar

2 cups diced ciabatta bread (OPTIONAL)

Directions:

    1.     Remove chicken from bone and shred.

    2.     Cut tomato and place in large bowl and sprinkle with about a ½ teas salt and ¼ teas pepper. Let stand for about 5 minutes while you chop the rest of the vegetables.

    3.     Add remaining veggies to the tomatoes and toss. Taste and add salt and pepper if needed.

    4.     Add red wine vinegar and olive oil and mix well.

    5.     Add chicken and bread (OPTIONAL) and toss lightly to combine.