Name: Red Pepper and White Bean Panzanella with Chicken
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 6-8
Ingredients: 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

Directions

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

On Tonight

Red Pepper and White Bean Panzanella with Chicken

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