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Cornbread Panzanella Salad with Peaches, Chicken & Tomatoes

10

  • Prep Time5 min
  • Total Time15 min
  • Makes4 servings
Cornbread Panzanella Salad with Peaches, Chicken & Tomatoes

(Photo: Carmen Cheung)

Chatelaine Triple Tested

Make this yummy panzanella with leftovers from your sheet pan cornbread.

Ingredients

  • 2 squares cornbread, (from Sheet Pan Cornbread with BBQ Pulled Chicken & Green Tomato Salsa), cut in 1/2in. cubes

  • 3 tbsp olive oil

  • 2 tbsp white balsamic vinegar

  • 1 garlic clove, minced

  • 1/2 tsp salt

  • 1/2 rotisserie Chicken, cut in strips (about 2 3/4 cups)

  • 3 peaches, sliced in wedges

  • 1 green tomato, sliced in thin wedges

  • 1 beefsteak tomato, seeds removed, coarsely chopped

  • 1/4 cup basil, or mint leaves

Instructions

  • 1. Position rack in centre of oven, then preheat to 425F. Line a baking sheet with parchment. Arrange cornbread cubes in 1 layer. Toast in oven, stirring halfway, until golden and crisp, 8 to 9 min. Let cool.

    2. Meanwhile, whisk olive oil with vinegar, garlic and salt in a large bowl. Season with pepper.

    3. Stir chicken, peaches and tomatoes into vinaigrette. Divide among 4 plates, then top with cornbread croutons and basil.

Kitchen Tips

This is a two-for-one recipe! Use last night's cornbread and rotisserie chicken from our Sheet Pan Cornbread with BBQ Pulled Chicken & Green Tomato Salsa in this recipe.

If you can’t find a green tomato, use an underripe plum tomato.

Nutrition (per serving)

Calories 472, Protein 29g, Carbohydrates 42g, Fat 22g, Fibre 5g, Sodium 997mg.
Excellent source of folate.

Get more of our best peach recipes.

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