Tuscan Chicken Panzanella
Serves: 4
  • ½ cup white wine vinegar
  • ½ cup olive oil
  • 1 Tbsp Dijon mustard
  • 2 cloves garlic, minced
  • 1 tsp oregano, chopped
  • salt and pepper, to taste
  • 1 ciabatta roll, cubed
  • 2 Tbsp olive oil
  • 4 Mary’s chicken breasts
  • 1 pint cherry tomatoes, sliced
  • salad greens
  1. For dressing, whisk together vinegar, oil, mustard, garlic and oregano. Add salt and pepper to taste.
  2. Season chicken with salt and pepper and grill for 10 to 12 minutes or cook at 400° F for 20-25 minutes (a cooking thermometer should register for at least 165° F).
  3. Brush bread with olive oil and grill until golden brown. Dice into bite size pieces.
  4. Cut chicken into bite size pieces.
  5. In bowl toss chicken, salad greens, tomatoes and bread. Add dressing, toss well and serve.
Recipe by Northwest Fresh at https://nwfresh.haggen.com/tuscan-chicken-panzanella-2/