This twist on the Italian classic turns crusty bread, juicy tomatoes, and tender chicken into a summer dinner dream.

A light balsamic vinaigrette ties it all together, making every bite pop with flavor.

It’s fresh and rustic but still totally satisfying.

The roasted chicken adds heartiness, while creamy mozzarella brings richness that balances the acidity of the dressing and tomatoes.

It’s best made with day-old bread and peak-season produce, but even with shortcuts, this recipe delivers serious payoff for very little effort.

Why You’ll Love This Recipe

• Fresh, seasonal flavors
• No oven if using rotisserie chicken
• Beautifully balanced textures

Equipment You’ll Need

• Large mixing bowl
• Sheet pan (optional)

Serving Suggestions

• Serve as-is or with a glass of chilled white wine

Make-Ahead and Storage Tips

• Best served fresh, but you can toast the bread ahead

Caprese Chicken Panzanella

Recipe by Tammy Poppie

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Servings

2

servings

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Ingredients

• 1 ½ cups cubed day-old bread

• 1 tbsp olive oil

• 1 cup cherry tomatoes, halved

• 1 cup cooked chicken, chopped

• ½ cup fresh mozzarella balls (bocconcini), halved

• ¼ cup fresh basil leaves

• 1 tbsp balsamic vinegar

• 1 tbsp olive oil (for dressing)

• Salt and pepper to taste

Directions

• Toss bread cubes with 1 tablespoon olive oil and toast in the oven at 400°F for 8–10 minutes until golden and crisp, especially if using fresh or soft bread.
• In a large bowl, combine toasted bread cubes, cherry tomatoes, chopped chicken, mozzarella balls, and basil leaves.
• In a small bowl, whisk together the balsamic vinegar and 1 tablespoon olive oil. Drizzle over the salad, season with salt and pepper, and toss gently to combine. Let sit for 5 minutes before serving to allow the flavors to soak into the bread.

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