Make this yummy panzanella with leftovers from your sheet pan cornbread.
1. Position rack in centre of oven, then preheat to 425F. Line a baking sheet with parchment. Arrange cornbread cubes in 1 layer. Toast in oven, stirring halfway, until golden and crisp, 8 to 9 min. Let cool.
2. Meanwhile, whisk olive oil with vinegar, garlic and salt in a large bowl. Season with pepper.
3. Stir chicken, peaches and tomatoes into vinaigrette. Divide among 4 plates, then top with cornbread croutons and basil.
This is a two-for-one recipe! Use last night’s cornbread and rotisserie chicken from our Sheet Pan Cornbread with BBQ Pulled Chicken & Green Tomato Salsa in this recipe.
If you can’t find a green tomato, use an underripe plum tomato.