Rotisserie Chicken Panzanella

Serves 4


  • Arrange a rack in the middle of the oven and heat the oven to 375°F. Cut the ½ loaf of bread into cubes. Place on a rimmed baking sheet, drizzle with 2 tablespoons of the olive oil, and toss to coat. Arrange in a single layer. Bake, turning as needed, until golden-brown on all sides, 10 to 12 minutes. Meanwhile, prepare the remaining ingredients.
  • Thinly slice the ½ small red onion and cut the kernels from the 2 ears of corn; place together in a medium bowl. Cut the 3 to 4 tomatoes into wedges. Remove the meat from the chicken (save the rest to make stock), then slice into ¼ -inch thick pieces.
  • Place the 1 tablespoon plus 1 teaspoon balsamic vinegar, remaining 2 tablespoons olive oil, ¼ teaspoon black pepper, and a pinch of salt in a small jar. Seal and shake vigorously until emulsified, about 20 seconds.
  • Arrange the chicken, tomato wedges, and toasted bread on a platter. Scatter the corn and sliced red onion over the top. Drizzle with the dressing. Tear the leaves from the ½ bunch basil over the salad. Season with more salt and pepper as needed. Toss and eat immediately.

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