{"id":2731,"date":"2014-07-21T17:00:00","date_gmt":"2014-07-22T00:00:00","guid":{"rendered":"http:\/\/www.winemonthclub.com\/blog\/?p=2731"},"modified":"2014-07-10T10:21:43","modified_gmt":"2014-07-10T17:21:43","slug":"roast-chicken-panzanella","status":"publish","type":"post","link":"https:\/\/www.winemonthclub.com\/blog\/roast-chicken-panzanella\/","title":{"rendered":"Roast Chicken Panzanella"},"content":{"rendered":"<p style=\"text-align: justify;\"><em>&#8220;In the height of summer, what&#8217;s better than tons of tomatoes and cucumbers in a salad?&#8221; chef Evan Rich asks. He and wife, Sarah, give this traditional Tuscan bread salad a California spin with strawberries, cilantro and toasted pumpkin seeds.<\/em><\/p>\n<p>Active: 30 min<br \/>\nTotal Time: 45 min<br \/>\nServings: 4<\/p>\n<h3><img loading=\"lazy\" class=\"alignright  wp-image-2733\" src=\"http:\/\/www.winemonthclub.com\/blog\/wp-content\/uploads\/2014\/07\/Roast-Chicken-Panzanella.jpg\" alt=\"Roast Chicken Panzanella\" width=\"225\" height=\"281\" \/>Ingredients:<\/h3>\n<ul>\n<li>3\/4 pound country bread, torn into 1-inch pieces (8 cups)<\/li>\n<li>1\/4 cup plus 2 tablespoons extra-virgin olive oil<\/li>\n<li>Kosher salt<\/li>\n<li>Freshly ground pepper<\/li>\n<li>1\/2 small red onion, chopped<\/li>\n<li>1\/4 cup Champagne vinegar<\/li>\n<li>1\/4 cup sherry vinegar<\/li>\n<li>2 romaine hearts, torn into bite-size pieces<\/li>\n<li>1 large tomato, chopped<\/li>\n<li>2 Persian cucumbers, chopped<\/li>\n<li>1 cup strawberries, hulled and chopped<\/li>\n<li>1 cup cilantro leaves<\/li>\n<li>2 tablespoons chopped dill<\/li>\n<li>One 2 1\/2- to 3-pound rotisserie chicken, meat shredded (about 4 cups)<\/li>\n<li>1\/4 cup salted roasted pumpkin seeds<\/li>\n<\/ul>\n<h3>Directions:<\/h3>\n<p style=\"text-align: justify;\">1. Preheat the oven to 350\u00b0. On a large baking sheet, toss the bread with 2 tablespoons of the olive oil and season with salt and pepper. Bake for 15 minutes, until crisp. Let cool.<\/p>\n<p style=\"text-align: justify;\">2. Meanwhile, in a large bowl, toss the onion with both vinegars and let stand for 10 minutes. Whisk in the remaining 1\/4 cup of olive oil and season with salt and pepper. Add the romaine, tomato, cucumbers, strawberries, cilantro, dill, chicken and the toasted bread and toss well. Transfer the salad to a platter, sprinkle with the pumpkin seeds and serve.<\/p>\n<p>Recipe and photo from: <a href=\"http:\/\/www.foodandwine.com\/recipes\/roast-chicken-panzanella\" target=\"_blank\">www.FoodandWine.com<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>&#8220;In the height of summer, what&#8217;s better than tons of tomatoes and cucumbers in a salad?&#8221; chef Evan Rich asks. He and wife, Sarah, give this traditional Tuscan bread salad a California spin with strawberries, cilantro and toasted pumpkin seeds. Active: 30 min Total Time: 45 min Servings: 4 Ingredients: 3\/4 pound country bread, torn [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":""},"categories":[10],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Roast Chicken Panzanella | Wine Blog from The International Wine of the Month Club<\/title>\n<meta name=\"description\" content=\"Chef Evan Rich and his wife, Sarah, give this traditional Tuscan bread salad a California spin with strawberries, cilantro and toasted pumpkin seeds.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.winemonthclub.com\/blog\/roast-chicken-panzanella\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Roast Chicken Panzanella | Wine Blog from The International Wine of the Month Club\" \/>\n<meta property=\"og:description\" content=\"Chef Evan Rich and his wife, Sarah, give this traditional Tuscan bread salad a California spin with strawberries, cilantro and toasted pumpkin seeds.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.winemonthclub.com\/blog\/roast-chicken-panzanella\/\" \/>\n<meta property=\"og:site_name\" content=\"Wine Blog from The International Wine of the Month Club\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/WineMonthClub\" \/>\n<meta property=\"article:published_time\" content=\"2014-07-22T00:00:00+00:00\" \/>\n<meta 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