I made this dish this past weekend when my in-laws came over. This is an Italian dish; panzanella is a bread-salad. This was absolutely delicious! I doubled the dressing mixture because I added extra bread and a fresh zucchini. There was nothing left - we all had seconds!
1 c chicken stock
1/2 lb boned chicken breast
2 T lemon juice
1 t olive oil
1 t dried basil
1/2 t dried oregano
1 clove of garlic, minced
Pumpernickel cubes (about 4 slices worth, left out on countertop to dry)
1-1/2 c tomatoes, coarsely chopped
3/4 c celery, chopped
1/2 c purple onion, diced
In a skillet, simmer the chicken in the stock until it is cooked through, about 10 minutes. Cut the chicken into pieces and reserve the liquid: chill both while you do the rest.
In a large serving bowl, mix together the lemon juice through the garlic. Add the rest of the ingredients, one at a time, and toss each.
When ready to serve, toss in the chilled chicken pieces, and drizzle the mixture with the reserved liquid.
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