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Cornbread Panzanella Salad with Peaches, Chicken & Tomatoes

9

  • Prep Time5 mins
  • Total Time15 mins
  • 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.

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