Summer Panzanella

Prep Time 15

Cook Time 10

Marinate 10

Servings servings

Calories 757kcal

2 cups Crusty bread cut into small cubes
2 tsp Extra-virgin olive oil
12 oz Chicken breast boneless skinless cut into bite sized pieces
2 cups Grape tomatoes halved (yellow and red if available)
1 Mango peeled and diced into small pieces
1/4 cup Red onion minced
8 oz Mozzarella balls about the size of a quarter. cut in half or into fours depending upon the size purchased
2 tbsp Fresh basil chopped
2 tbsp Fresh mint chopped
4 tbsp Pomegranate seeds

To make the croutons: Preheat the oven broiler on low. Line a baking sheet with parchment paper or foil. Cut the bread into small cubes and place them on the baking sheet. Drizzle the cubes with half the olive oil, season with salt and pepper, and toss until thoroughly combined. Broil until deeply golden brown and crunchy on all sides. Toss occasionally to get an even toasting. Then set aside.
For the vinaigrette: In a bowl, whisk all ingredients until combined. Season with salt and pepper to taste. Set aside.
Heat a nonstick pan on medium heat. Season the chicken with salt and pepper. Once the pan is hot, add the remaining oil and chicken and cook to an internal temperature of 160 degrees using a thermometer. Then set aside.
In a bowl mix together the bread, chicken, tomatoes, mango, onion, mozzarella, basil, and mint. Toss well with the dressing and let sit for 5 to 10 minutes for the dressing to soak in. Season with salt and pepper to taste.
Garnish with pomegranate seeds.