No-Cook Rotisserie Chicken Heirloom Tomato Panzanella Boxes

Panzanella began as Tuscany’s thrifty answer to stale bread, tossed with ripe tomatoes and a sharp vinaigrette. This no-cook spin folds in shredded rotisserie chicken and mozzarella pearls for bright, portable lunch boxes.

Serves 4 · 20 min prep

Estimate for one serving

• 485 cal
• 34g protein
• 32g carbs
• 24g fat
• 4g fiber

Every recipe here is free to read.

Ingredients

• 3 cups rotisserie chicken meat, shredded
• 4 cups heirloom tomatoes, large dice
• 3 cups day-old crusty bread, torn into 1-inch pieces
• 1 cup English cucumber, half-moons
• 1/2 cup fresh basil leaves, torn
• 1/4 cup extra-virgin olive oil
• 3 Tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 garlic clove, grated
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup fresh mozzarella pearls

Instructions

1. 1Pull the rotisserie chicken into bite-size shreds, discarding skin if you prefer lighter bowls, and set the meat aside in a large mixing bowl.
2. 2Tear the day-old bread into rough 1-inch pieces and scatter them on a sheet pan to dry further while you prep produce; slightly stale bread soaks dressing without turning mushy.
3. 3Dice the heirloom tomatoes into generous chunks, catching any juices in the bowl, and slice the cucumber into thin half-moons.
4. 4Whisk the olive oil, red wine vinegar, Dijon, grated garlic, salt, and pepper in a small jar until emulsified and bright.
5. 5Add tomatoes, cucumber, torn basil, and mozzarella pearls to the chicken.
6. 6Pour most of the dressing over the mixture and toss gently so every piece is coated; reserve a spoonful of dressing for the bread.
7. 7Toss the bread pieces with the remaining dressing so they lightly absorb flavor yet stay crunchy at the edges.
8. 8Fold the dressed bread into the salad just before packing or serving so the croutons stay pleasantly chewy-crisp rather than soggy.
9. 9Divide into four lunch boxes, packing any extra basil on top. Keep chilled until midday; the flavors meld beautifully after 20–30 minutes.