Panzanella with sweet peppers, white beans and chicken

Votes: 3

How to Make Panzanella with Bell Peppers, White Beans, and Chicken

Time: 20 min.
Complexity: easily
Servings: 6 - 8

The classic Italian panzanella salad is a simple yet delicious combination of bread, tomatoes, and a vinaigrette. This recipe makes panzanella more filling with canned white beans, roasted red peppers, cucumbers, grilled chicken pieces, and fresh herbs. Now it can serve not only as an appetizer but also as a main course. Instead of grilled chicken, use any leftover cooked chicken you have in the fridge, such as roasted or baked.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

8 cups baguette, cut into 2.5cm cubes, stale or toasted (about 250g)
900 g ripe tomatoes, cut into 2.5 cm pieces (about 4 cups)
1 cup canned white beans, rinsed
1 cup shredded grilled chicken
1 cup thinly sliced Iranian or hothouse cucumber
0.5 cup chopped fresh parsley
0.5 cup chopped roasted red pepper
1/4 cup chopped fresh basil
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
3/4 cup olive oil
1 teaspoon finely chopped fresh oregano

Ingredient Substitution Suggestions

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Recipes with similar ingredients: grilled chicken, tomatoes, cucumbers, sweet pepper, white beans, wine vinegar, basil, oregano

Cooking the dish according to the recipe:

Place the bread cubes in a large bowl, add the tomatoes, beans, chicken, cucumbers, parsley, pepper and basil and toss to combine.
In a medium bowl, combine the vinegar and Dijon mustard. Stir in the olive oil and oregano.