Rotisserie Chicken Heirloom Tomato Panzanella Bowls

Panzanella is Tuscany's classic bread salad, born to rescue day-old loaves with juicy tomatoes and bright vinegar. Here, rotisserie chicken and sweet corn join heirloom tomatoes and toasted sourdough for an easy summer lunch bowl.

Serves 4 · 20 min prep · 8 min cook

Estimate for one serving

• 485 cal
• 34g protein
• 38g carbs
• 22g fat
• 6g fiber

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Ingredients

• 3 cups shredded rotisserie chicken breast and thigh meat
• 1.5 lb mixed colors heirloom tomatoes
• 4 cups cubed day-old crusty sourdough or ciabatta
• 1.5 cups fresh sweet corn kernels
• 1 packed cup fresh basil leaves
• 1/3 cup extra-virgin olive oil
• 3 tbsp red wine vinegar
• 1 clove garlic
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 medium English cucumber
• 1/4 cup thinly sliced red onion

Instructions

1. 1Pull the rotisserie chicken into bite-size shreds, discarding skin if preferred, and set aside in a large mixing bowl so it can come to room temperature.
2. 2Cut the heirloom tomatoes into generous wedges and chunks, catching any juices in the bowl; the mix of colors and ripeness is what makes this salad sing.
3. 3Cube the day-old bread into roughly 1-inch pieces and scatter them on a sheet pan; toast under the broiler for 2–3 minutes, watching closely until the edges turn golden and crisp while the centers stay chewy.
4. 4Slice the kernels from the cobs if using fresh ears, then quickly char them in a dry cast-iron skillet over medium-high heat for 3–4 minutes until lightly blistered and fragrant.
5. 5Whisk the olive oil, red wine vinegar, minced garlic, salt, and pepper into a bright vinaigrette; taste and adjust acidity so it stands up to the juicy tomatoes.
6. 6Dice the cucumber and thinly slice the red onion, then toss both with the tomatoes, charred corn, and half the torn basil in the large bowl.
7. 7Add the toasted bread cubes and shredded chicken, pour the vinaigrette over everything, and gently fold so the bread begins to soak up the tomato juices without turning soggy.
8. 8Let the panzanella rest 8–10 minutes at room temperature so the flavors marry; the bread should be softened but still have pleasant chew.
9. 9Divide into four bowls, top with remaining basil leaves, and finish with an extra grind of black pepper and a light drizzle of olive oil if desired.
10. 10Serve immediately for peak texture, or pack into meal-prep containers with the remaining dressing on the side for lunch within 24 hours.