Chicken Panzanella

 

 

1 (14 1/2 oz) can diced tomatoes with green pepper, celery and onions

3 tbsp olive oil

1 2 - 21/2 lb whole roasted chicken

4 cups cubed Italian bread

2 medium cucumbers, halved lengthwise and sliced

1 cup torn fresh basil or spinach

 

Spoon off 2 tbsp of the tomato liquid. Combine with 1 tbsp of the olive oil, dash salt and pepper; set aside.

Remove meat from roasted chicken, Cut into pieces.

In a skillet, stir bread cubes in 2 tbsp hot oil over medium heat for 5 minutes, or until golden brown.

Remove from heat and add diced tomatoes; toss.

Divide on plates. Add cucumber, chicken and basil or spinach.

Pass the tomato-oil mixture.

Serves 4

 

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