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Originally published Wednesday, July 9, 2014 at 6:04 AM

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Recipe: Roast Chicken Panzanella

Bread adds texture to this easy summer chicken salad.


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Serves 4

¾ pound country bread, torn into 1-inch pieces (8 cups)

¼ cup plus 2 tablespoons extra-virgin olive oil

Kosher salt

Freshly ground pepper

½ small red onion, chopped

¼ cup champagne or white wine vinegar

¼ cup sherry vinegar

2 romaine hearts, torn into bite-sized pieces

1 large tomato, chopped

2 Persian cucumbers, chopped

1 cup strawberries, hulled and chopped

1 cup cilantro leaves

2 tablespoons chopped dill

2½- to 3-pound rotisserie chicken, meat shredded (about 4 cups)

¼ cup salted roasted pumpkin seeds

1. Preheat the oven to 350 degrees. On a large baking sheet, toss the bread with 2 tablespoons of the olive oil and season with salt and pepper. Bake for 15 minutes until crisp. Let cool.

2. Meanwhile, in a large bowl, toss the onion with both vinegars and let stand for 10 minutes. Whisk in the remaining ¼ cup of olive oil and season with salt and pepper. Add the romaine, tomato, cucumbers, strawberries, cilantro, dill, chicken and toasted bread, and toss well. Transfer the salad to a platter, sprinkle with the pumpkin seeds and serve.

— Adapted by Janet Keeler, Tampa Bay Times, from Evan and Sarah Rich for Food & Wine magazine



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