Berry Panzanella Salad

Berry Panzanella Salad Dish Guide

Five in 25

Serves 4

Five Ingredients

1 rotisserie chicken

1 loaf Italian bread

1 package mixed greens

1 cup of freshly cut mixed fruit

2 oz crumbled blue cheese

From the Pantry

1 T Dijon

2 cloves garlic, crushed

1/3 cup red wine vinegar

1 cup olive oil

Shred the meat off the chicken and place in a large mixing bowl. Cut the bread into 1” chunks and bake at 325 for 10 minutes or until lightly browned and dried out. Mix the Dijon, garlic, vinegar and oil in a bowl and whisk. Season with salt and pepper and adjust vinegar to oil ratio as desired.

Add the salad greens to the bowl followed by the mixed fruit and toasted bread. Drizzle 1/3 to ½ a cup of the dressing in and mix thoroughly. Plate on a large platter topped with crumbles of the cheese and extra vinaigrette as desired.