Traditionally, panzanella is made using stale bread. I prefer to toast fresh bread. Citrus adds just the right amount of sweetness to balance the salt of the chicken and the bread. Arugula can be strong for young palates. A lettuce blend works well as an alternative.
Ingredients
- 2 boneless, skinless chicken breasts (about 1¼ pounds), cut lengthwise in half
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 Tablespoon olive oil
- Bread Cubes
- 4 ounces baby arugula (about 8 cups lightly packed)
- 1 navel orange, peeled and sliced
- 1 pint grape or cherry tomatoes, cut in half
- ¼ cup grated Parmesan cheese
- ¼ cup Dressing
How to Make It
- Pat the chicken dry with paper towels and season with the salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and brown on both sides, about 5 minutes each. Transfer the chicken to a cutting board and let cool slightly.
- Cut the chicken into 1-inch cubes.
- In a medium salad bowl, combine the toasted bread cubes, chicken, arugula, orange, tomatoes, and cheese. Toss with the desired amount of dressing.