Cornbread Panzanella Salad with Peaches, Chicken & Tomatoes

Prep 5 min
Total 15 min
Serves 4

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


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.


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

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.

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