Caprese Chicken Panzanella Salad

Peanut Butter & Peppers
  • Yield: 10 cups
  • Prep: 15 minutes
  • Cook: 10 minutes


1 9-ounce loaf French bread baguette
3tablespoons olive oil, divided
4cups cherry tomatoes
8ounces mozzarella balls
6ounces chicken, cooked, cut into bite sized pieces
1bunch basil leaves
Balsamic glaze


  1. Preheat oven to 400 degrees.
  2. Cut bread in half horizontally. With a pastry brush, brush 2 tablespoons olive oil on both sides of the bread. Cut the bread into bite size pieces and place on a baking sheet. Bake in oven for 8 -10 minutes until golden, flipping a couple of times. Let the bread cool.
  3. Meanwhile in a bowl, add tomatoes, mozzarella, chicken, basil and 1 tablespoon of olive oil. Mix until combined. Toss in bread. Drizzle with balsamic glaze.
  4. Refrigerate until ready to serve.
  5. Note: I added the balsamic glaze directly to the served salad to prevent the salad from getting soggy. The salad is good the next day too.

Recipe courtesy of Jennifer from Peanut Butter & Peppers. Jennifer is a health food blogger.