Red Pepper and White Bean Panzanella with Chicken

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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