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Tracey's Gazpacho Panzanella

  • 4servings

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Source: www.tastebook.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsZinc, Copper, Natrium, Chromium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Salad:

  2. 4 ounces French bread , cut into ( 1/2-inch) cubes

  3. Cooking spray

  4. 3 1/2 cups chopped seeded tomato (about 2 pounds)

  5. 2 cups chopped skinless, boneless rotisserie chicken breast meat

  6. 1 3/4 cups chopped seeded cucumber (about 1 pound)

  7. 1 cup chopped green bell pepper

  8. 1/2 cup vertically sliced red onion

  9. 1/4 cup chopped fresh flat-leaf parsley

  10. Dressing :

  11. 1/2 cup low-sodium vegetable juice

  12. 1/4 cup red wine vinegar

  13. 1 tablespoon extravirgin olive oil

  14. 1 tablespoon water

  15. 2 garlic cloves, minced

  16. 1/2 teaspoon salt

  17. teaspoon freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°.

  2. To prepare salad, arrange bread cubes in a single layer on a baking sheet. Lightly coat bread cubes with cooking spray. Bake at 350° for 15 minutes or until golden brown, stirring once. Set aside.

  3. Place tomato, chicken, cucumber, bell pepper, onion, and parsley in a large bowl; toss gently to combine.

  4. To prepare dressing, combine the juice and remaining ingredients, stirring with a whisk. Drizzle over salad, tossing gently to coat. Stir in bread cubes; let stand for 5 minutes. Serve immediately.

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