Roast Chicken Panzanella

By DreiFromBK

Ingredients

• 3/4 pound country bread, torn into 1-inch pieces (8 cups)
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• Kosher salt
• Freshly ground pepper
• 1/2 small red onion, chopped
• 1/4 cup Champagne vinegar
• 1/4 cup sherry vinegar
• 2 romaine hearts, torn into bite-size pieces
• 1 large tomato, chopped
• 2 Persian cucumbers, chopped
• 1 cup strawberries, hulled and chopped
• 1 cup cilantro leaves
• 2 tablespoons chopped dill
• One 2 1/2- to 3-pound rotisserie chicken, meat shredded (about 4 cups)
• 1/4 cup salted roasted pumpkin seeds

Details

Servings 4
Cooking time 45mins
Adapted from foodandwine.com

Preparation

Step 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.

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.