Name: Panzanella Salad with Legumes and Chicken
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 4 serving(s)
Ingredients: 6 tbsp (90 ml) olive oil; 1 garlic clove, finely grated; 3 cups (150 g) baguette, cubed; 2 tbsp (30 ml) red wine vinegar; 1 can (19 oz/540 ml) mixed beans, rinsed and drained; 2 tomatoes, cubed; 1 jar (170 ml) oil-packed artichoke hearts, drained and coarsely chopped; ¾ cup (130 g) cooked chicken, shredded; 6 cups (140 g) baby spinach

Ingredients

- 6 tbsp (90 ml) olive oil
- 1 garlic clove, finely grated
- 3 cups (150 g) baguette, cubed
- 2 tbsp (30 ml) red wine vinegar
- 1 can (19 oz/540 ml) mixed beans, rinsed and drained
- 2 tomatoes, cubed
- 1 jar (170 ml) oil-packed artichoke hearts, drained and coarsely chopped
- ¾ cup (130 g) cooked chicken, shredded
- 6 cups (140 g) baby spinach

Preparation

- With the rack in the middle position, preheat the oven to 425°F (220°C).
- In a large bowl, combine 2 tbsp (30 ml) of the oil with the garlic. Season with salt and pepper. Add the baguette cubes and toss to coat well in the oil. Spread out on a non-stick or parchment paper-lined baking sheet. Bake for 8 minutes or until golden. Let cool.
- Meanwhile, in the same bowl, combine the remaining oil with the vinegar and beans. Season with salt and pepper. Add the remaining ingredients. Season again with salt and pepper. Add the toasted bread and mix well. Let sit for 5 minutes to soften the bread, if desired.
- Transfer the salad to a large serving dish. Serve immediately.

Panzanella Salad with Legumes and Chicken

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Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Non-stick Baking Sheet