Chicken & White Bean Panzanella Salad

The quality of the bread was fundamental to the success of Chicken and White Bean Panzanella Salad recipe, and after trying several varieties, we settled on a high-quality rustic loaf or baguette. Toasting the bread in a skillet with the browned chicken ensured that the chicken cooked through and the bread toasted nicely while absorbing the chicken’s juices. We used a Mediterranean-flavored vinaigrette to add moisture and flavor to our Chicken and White Bean Panzanella Salad recipe. We also used the dressing to marinate our recipe’s tomatoes and beans for even more flavor.
 

Be sure to use high-quality bread here—it is important for both flavor and texture in the salad. Do not discard the seeds or juice as you chop the tomatoes because they add important moisture to the recipe. 

6 ounces French or Italian bread cut into 1/2 to 1/4 inch cubes (4 cups)

1/2 cup extra-virgin olive oil

3 (6-ounce) boneless, skinless chicken breasts, trimmed and lightly pounded to uniform thickness

3 tablespoons red wine vinegar

1 1/2 pounds tomatoes, cored and chopped medium, seeds and juice reserved

1 (15-ounce) can cannellini beans, rinsed

1 small red onion, halved and sliced thin

1/4 cup chopped fresh basil

3 ounces baby arugula (3 cups)

2 ounces Parmesan cheese, shaved (1/2 cup)

1. Adjust oven rack to lowest position and heat oven to 450 degrees. Toss bread with 1 tablespoon oil, 1/4 teaspoon salt, and a pinch of pepper.

2. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon more oil in 12-inch ovensafe skillet over medium-high heat until just smoking. Carefully lay chicken in skillet and brown lightly on both sides, about 2 minutes per side, and then transfer to plate.

3. Off heat, spread bread cubes evenly in skillet. Lay chicken on top of bread and transfer to oven. Bake until breasts register 160 degrees and bread in browned in spots, 12 to 15 minutes.

4. Meanwhile, whisk reamining 6 tablespoons oil, vinegar, and 1/4 teaspoon salt together in large bowl. Stir in tomatoes with their seeds and juice, beans, onion, ans basil and set aside to allow flavors to develop.

5. Transfer chicken to carving board, let cool slightly, then cut into 1-inch pieces. Gently fold chicken, toasted bread cubes, and arugula into tomato mixture. Season with salt and pepper to taste, sprinkle with Parmesan, and let sit for 5 to 10 minutes before serving.