Rotisserie Chicken Panzanella (Printable Version)
# What You'll Need:
01 -
1/2 loaf sourdough boule or similar rustic bread
02 -
4 tablespoons extra-virgin olive oil
03 -
1/2 small red onion, thinly sliced
04 -
2 ears corn, husks removed
05 -
3 to 4 medium colorful heirloom tomatoes, cut into wedges
06 -
1 rotisserie chicken
07 -
1 tablespoon plus 1 teaspoon balsamic vinegar
08 -
1/4 teaspoon freshly ground black pepper
09 -
Flaky salt or kosher salt, to taste
10 -
1/2 bunch fresh basil
# Step-by-Step Directions:
01 -
Arrange a rack in the middle of the oven and heat the oven to 375°F. Cut the 1/2 loaf of bread into cubes and place on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil and toss to coat. Arrange in a single layer and bake, turning as needed, until golden-brown on all sides, 10 to 12 minutes.
02 -
Thinly slice the 1/2 small red onion. Cut the kernels from the 2 ears of corn and place together in a medium bowl. Cut the 3 to 4 tomatoes into wedges. Remove the meat from the rotisserie chicken and slice into 1/4-inch thick pieces.
03 -
Place 1 tablespoon plus 1 teaspoon balsamic vinegar, remaining 2 tablespoons olive oil, 1/4 teaspoon black pepper, and a pinch of salt in a small jar. Seal and shake vigorously until emulsified, about 20 seconds.
04 -
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 1/2 bunch basil over the salad. Season with more salt and pepper as needed. Toss and serve immediately.
# Helpful Notes:
01 -
This recipe is a great way to use leftover rotisserie chicken or transform day-old bread into a delicious meal.