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Roast Chicken Panzanella
© Fredrika Stjärne

Roast Chicken Panzanella

  • ACTIVE: 30 MIN
  • FAST

"In the height of summer, what's better than tons of tomatoes and cucumbers in a salad?" chef Evan Rich asks. He and wife, Sarah, give this traditional Tuscan bread salad a California spin with strawberries, cilantro and toasted pumpkin seeds.

  1. 3/4 pound country bread, torn into 1-inch pieces (8 cups)
  2. 1/4 cup plus 2 tablespoons extra-virgin olive oil
  3. Kosher salt
  4. Freshly ground pepper
  5. 1/2 small red onion, chopped
  6. 1/4 cup Champagne vinegar
  7. 1/4 cup sherry vinegar
  8. 2 romaine hearts, torn into bite-size pieces
  9. 1 large tomato, chopped
  10. 2 Persian cucumbers, chopped
  11. 1 cup strawberries, hulled and chopped
  12. 1 cup cilantro leaves
  13. 2 tablespoons chopped dill
  14. One 2 1/2- to 3-pound rotisserie chicken, meat shredded (about 4 cups)
  15. 1/4 cup salted roasted pumpkin seeds
  1. Preheat the oven to 350°. On a large baking sheet, toss the bread with 2 tablespoons of the olive oil and season with salt and pepper. Bake for 15 minutes, until crisp. Let cool.
  2. Meanwhile, in a large bowl, toss the onion with both vinegars and let stand for 10 minutes. Whisk in the remaining 1/4 cup of olive oil and season with salt and pepper. Add the romaine, tomato, cucumbers, strawberries, cilantro, dill, chicken and the toasted bread and toss well. Transfer the salad to a platter, sprinkle with the pumpkin seeds and serve.


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