Chicken Panzanella Salad is one of our favorite easy weeknight recipes – when I saw this riff on it from Cooking Light (Bacon? Yes please!) we knew we had to give it a try. It was SUPER yum. Perhaps more of a summer recipe than one for January but I’m going with it!
BLT Panzanella Salad (Cooking Light)
1 T. unsalted butter
3 oz. Italian bread torn into 3/4 inch pieces
3/4 c. fresh corn kernels
4 large ripe tomatoes, diced
1 c. small cherry tomatoes, halved
2 t. balsamic vinegar
2 t. E.V.O.O.
1 c. baby arugula
3 T. canola mayo
1 T. fresh lemon juice
2 t. minced fresh chives
1/4 c. thinly sliced basil leaves
3 bacon slices, cooked and crumbled
Melt butter in a large skillet over medium-high heat. Add bread and saute until toasted. Remove from heat; stir in corn. Sprinkle tomatoes with S&P and let stand 5 minutes. Combine S&P, vinegar, and oil in a large bowl. Add bread mixture and arugula; toss to coat. Combine mayo, lemon juice, and chives. Arrange tomatoes and bread mixture in a bowl. Drizzle w/mayo mixture and sprinkle evenly with basil & basil