Gazpacho Panzanella

Gazpacho Panzanella
Photo by Randy Mayor

Ingredients

  • 1 tablespoon extravirgin olive oil
  • Cooking spray
  • 3 ½ cups chopped seeded tomato (about 2 pounds)
  • 1 tablespoon water
  • ½ cup low-sodium vegetable juice
  • Salad:
  • ¼ cup chopped fresh flat-leaf parsley
  • + 10 more ingredients
    • 4 ounces French bread, cut into (1/2-inch) cubes
    • ¼ cup red wine vinegar
    • 2 garlic cloves, minced
    • ½ cup vertically sliced red onion
    • Dressing:
    • 2 cups chopped skinless, boneless rotisserie chicken breast meat
    • 1 cup chopped green bell pepper
    • 1/8 teaspoon freshly ground black pepper
    • 1 ¾ cups chopped seeded cucumber (about 1 pound)
    • ½ teaspoon salt

Preheat oven to 350°. To prepare salad, arrange bread cubes in a single layer on a baking sheet. Lightly coat bread cubes with cooking spray. Bake at 350° for 15 minutes or until golden brown, stirring once. Set aside. Place tomato, chicken, cucumber, bell pepper, onion, and parsley in a large bo...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network