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(Photo: Carmen Cheung)
Make this yummy panzanella with leftovers from your sheet pan cornbread.
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
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.
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.
Calories 472, Protein 29g, Carbohydrates 42g, Fat 22g, Fibre 5g, Sodium 997mg.
Excellent source of folate.
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