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Rustic Panzanella Salad With Chicken

Balsamic Entrée Salad/Pasta Salad Poultry
  • 1/4 cup Sweet Baby Ray’s Garlic Parmesan Sauce
  • 2 cups Focaccia bread medium dice
  • 3 fl oz Ken's Creamy White Balsamic Vinaigrette
  • 2 fl oz Ken's Balsamic Fig Glaze
  • 2 cups Romaine lettuce chopped
  • 4 oz Chicken breast grilled, copped
  • 1/4 cup Yellow grape tomatoes halved
  • 1/4 cup Red grape tomatoes halved
  • 4 Basil leaves torn
  • 1/2 cup Ciligini Mozzarella Balls drained
  • 1/4 cup Green olives drained
  • Using a medium sized mixing bowl, mix the focaccia bread with the Sweet Baby Ray’s Garlic Parmesan Sauce and let stand for 15 minutes.
  • Place the focaccia bread on a baking sheet and bake in a 350 degree convection oven for 15 minutes or until the bread has become crispy and firm.
  • Remove to cool, uncovered.
  • Once the focaccia bread has cooled, and using a large mixing bowl, gently toss the following ingredients; focaccia bread, Ken’s Creamy White Balsamic Vinaigrette, romaine lettuce, grilled chicken, grape tomatoes, basil, mozzarella, and green olives.
  • Place on a decorative plate or bowl and drizzle with Ken’s Balsamic Fig Glaze.
  • Serve immediately.

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