Gazpacho Panzanella
Once a week I buy a grocery store rotisserie chicken. I make a micro-waved baked potato and fish out a frozen veggie (broccoli in cheese sauce is a favorite around here), dinner is on the table 10 minutes after we get home and it seems marginally better than grabbing fast food. The next day I make chicken salad with the left overs. Its a bit of a rut. I was pleased to find a tasty looking group of recipes in this month's Cooking Light that are based on rotisserie chicken. Also they take on 2 favorites around her that I have been afraid to lighten up myself, bread salad and chicken carbonara pasta.
Here is the first, I think we may try tonight. I'll take pictures.
This looks to be a main dish salad and the size looks generous, 2.5 cups. I like that the bread is built right in.
salad-
4 oz French bread cut in to 1/2 inch cubes
Cooking spray
3 1/2 cups of seeded and chopped tomatoes (about 2
pounds)
2 cups of chopped skinless boneless rotisserie chicken breast meat
1 3/4 cups of chopped seeded cucumber
1 cup of chopped green bell pepper
1/2 cup vertically sliced red onion
1/4 cup chopped flat leaf parsley
Dressing
1/2 cup low sodium V8
1/4 cup red wine vinegar
1 T extra virgin olive oil
1 T water
2 garlic cloves, minced
1/2 t salt
1/8 t pepper
1. Pre-heat oven to 350
2. To prepare salad arrange bread cubes in single layer on baking sheet and spray with cooking spray, bake at 350 for 15 mins.
3. Place tomato, chicken, cucumber, bell pepper, onion, parsley in a large bowl and toss gently to combine.
4. To make dressing combine juice and remaining ingredients, stirring with a whisk. Drizzle over salad and toss gently to coat. stir in bread cubes, let stand for 5 mins. serve immediately. Yield 4 servings 2 1/2 cups per serving.
Points- 6
Here is the first, I think we may try tonight. I'll take pictures.
This looks to be a main dish salad and the size looks generous, 2.5 cups. I like that the bread is built right in.
salad-
4 oz French bread cut in to 1/2 inch cubes
Cooking spray
3 1/2 cups of seeded and chopped tomatoes (about 2
pounds)
2 cups of chopped skinless boneless rotisserie chicken breast meat
1 3/4 cups of chopped seeded cucumber
1 cup of chopped green bell pepper
1/2 cup vertically sliced red onion
1/4 cup chopped flat leaf parsley
Dressing
1/2 cup low sodium V8
1/4 cup red wine vinegar
1 T extra virgin olive oil
1 T water
2 garlic cloves, minced
1/2 t salt
1/8 t pepper
1. Pre-heat oven to 350
2. To prepare salad arrange bread cubes in single layer on baking sheet and spray with cooking spray, bake at 350 for 15 mins.
3. Place tomato, chicken, cucumber, bell pepper, onion, parsley in a large bowl and toss gently to combine.
4. To make dressing combine juice and remaining ingredients, stirring with a whisk. Drizzle over salad and toss gently to coat. stir in bread cubes, let stand for 5 mins. serve immediately. Yield 4 servings 2 1/2 cups per serving.
Points- 6