Red Pepper and White Bean Panzanella with Chicken

Bread cubes are tossed with beans, chicken, cucumbers, roasted red pepper and fresh herbs and then dressed with a red wine vinegar-mustard vinaigrette.
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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 6-8
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8 cups 1-inch baguette cubes, stale or toasted (about 8 1/2 ounces)

2 pounds ripe tomatoes, cut into 1-inch pieces (about 4 cups)

1 cup drained and rinsed canned white beans

1 cup chopped rotisserie chicken

1 cup sliced Persian or hothouse cucumbers

1/2 cup chopped fresh flat-leaf parsley

1/2 cup chopped roasted red peppers

1/4 cup chopped fresh basil

1/4 cup red wine vinegar

1 teaspoon Dijon mustard

3/4 cup olive oil

1 teaspoon finely chopped fresh oregano

Kosher salt and freshly ground black pepper


  1. Put the bread cubes in a large bowl and add the tomatoes, beans, chicken, cucumbers, parsley, peppers and basil and toss to combine.
  2. Whisk together the vinegar and Dijon mustard in a medium bowl. Whisk in the oil and oregano.
  3. Pour the dressing over the ingredients in the bowl and toss to combine. Season with salt and pepper and toss again.