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For our take on beloved Italian panzanella (or bread salad), you’ll make croutons from crispy toasted baguette, then toss them with other classic ingredients like tomatoes and cucumbers to serve alongside herby seared chicken.
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Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the baguettes. Halve the tomatoes. Quarter the cucumbers lengthwise; cut crosswise into 1/2-inch pieces. Roughly chop the olives. In a large bowl, combine the halved tomatoes, cucumber pieces, chopped olives, vinegar, and 1 tablespoon of olive oil. Season with salt and pepper; stir to coat.
Line a sheet pan with foil. Place the diced baguettes on the foil; drizzle with olive oil and season with salt and pepper. Toast in the oven 5 to 7 minutes, or until lightly browned and crispy. Transfer to the bowl of prepared vegetables.
Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and half the Italian seasoning. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through.* Transfer to a cutting board.
*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
To the bowl of vegetables and croutons, add the mayonnaise, feta (crumbling before adding), and remaining Italian seasoning; stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the finished panzanella. Enjoy!
Tips from Home Chefs