Cornbread Panzanella Salad with Peaches, Chicken & Tomatoes

This article has not been rated yet.

PREP TIME

5 min

TOTAL TIME

15 min

Serves

4

Cornbread Panzanella Salad with Peaches, Chicken & Tomatoes

(Photo: Carmen Cheung)

Make this yummy panzanella with leftovers from your sheet pan cornbread.


Ingredients

  • 2 squares cornbread , (from Sheet Pan Cornbread with BBQ Pulled Chicken & Green Tomato Salsa), cut in 1/2in. cubes
  • 3 tbsp olive oil
  • 2 tbsp white balsamic vinegar
  • 1 garlic clove , minced
  • 1/2 tsp salt
  • 1/2 rotisserie Chicken , cut in strips (about 2 3/4 cups)
  • 3 peaches , sliced in wedges
  • 1 green tomato , sliced in thin wedges
  • 1 beefsteak tomato , seeds removed, coarsely chopped
  • 1/4 cup basil , or mint leaves

Instructions

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.

Kitchen Tips

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.

Nutrition (per serving)

  • Calories
  • 472,
  • Protein
  • 29 g,
  • Carbohydrates
  • 42 g,
  • Fat
  • 22 g,
  • Fibre
  • 5 g,
  • Sodium
  • 997 mg.
  • Excellent source of
  • folate