Caprese Chicken Panzanella Salad
Prep time
Cook time
Total time
A light, refreshing caprese style salad with chicken, tomatoes french bread, basil and mozzarella cheese. Perfect for a main dish or served as a side dish.
Serves: 10 cups
  • 1 9 oz loaf french bread baguette or sour dough or Italian
  • 3 tbsp. olive oil, divided
  • 4 cups cherry tomatoes
  • 8 oz mozzarella balls
  • 6 oz chicken, cooked, cut up into bite size pieces
  • 1 bunch basil leaves
  • balsamic glaze
  1. Preheat oven to 400 degrees
  2. Cut bread in half horizontally. With a pastry brush, brush 2 tablespoons olive oil on both sides of the bread. Cut the bread into bite size pieces and place on a baking sheet. Bake in oven for 8 -10 minutes until golden, flipping a couple of times. Let the bread cool.
  3. Meanwhile in a bowl, add tomatoes, mozzarella, chicken, basil and 1 tablespoon of olive oil. Mix until combined. Toss in bread. Drizzle with balsamic glaze.
  4. Refrigerate until ready to serve.
  5. Note: I added the balsamic glaze directly to the served salad to prevent the salad from getting soggy. The salad is good the next day too.
Calories: 169, Fat: 7.5, Cholesterol: 22 Sodium: 198, Potassium: 164, Carbs: 14 Fiber: 2, Sugar: 1, Protein: 11
Nutrition Information
Serving size: 1 heaping cup
Recipe by PB + P Design at