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Easy Chicken Panzanella

By The Good Housekeeping Test KitchenPublished: Jul 29, 2015

Easy Chicken Panzanella

Mike Garten

Yields:

4

Sub three cooked breasts for a rotisserie chicken

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Ingredients

1 large leek, chopped
1 12 oz. loaf rustic white bread, torn into chunks
3 1/2 Tbsp. extra-virgin olive oil, divided
2 Tbsp. lemon juice
2 Tbsp. grainy mustard
Kosher salt
3 large ripe tomatoes, chopped
4 cups shredded rotisserie chicken meat
1/2 cup fresh parsley

Directions

1. Step 1On large rimmed baking sheet, toss leek, bread, and 2 1/2 tablespoons olive oil. Bake in 450 degrees F oven 15 minutes or until bread is toasted and leeks are golden.
2. Step 2In large bowl, whisk lemon juice, grainy mustard, remaining olive oil, and salt to taste. Add tomatoes; toss. Add chicken, parsley, toasted bread and leeks. Toss to combine.

About 495 cals, 52 g protein, 44 g carbs, 20 g fat (4 g sat), 4 g fiber, 340 mg sodium

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