Chicken and Apple Panzanella Salad

Ingredients

Contains: milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 cups Cranberry Walnut Bread, Cut Into Cubes
• ½ Tablespoons Olive Oil
• 1 whole Large Honey Crisp Apple, Cored, Diced
• ¼ cups Pomegranate Arils
• 8 ounces, weight Chicken, Cooked, Diced Or Shredded
• 2 ounces, weight Goat Cheese Crumbled
• 2 Tablespoons Balsamic Dressing (your Favorite Kind)
• 1 Tablespoon Maple Syrup

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 375°F (190°C).

2. Toss the bread cubes with the olive oil and maple syrup until evenly coated, then spread them in a single layer on a baking sheet.

3. Bake for about 5 minutes, until the cubes are crisp and lightly toasted. Let them cool for a few minutes.

4. If the cooked chicken is cold, you may warm it. If warming, heat it through to 165°F (74°C) in the thickest part.

5. In a large bowl, combine the toasted bread, diced apple, pomegranate arils, and chicken.

6. Drizzle with the balsamic dressing and toss gently to coat.

7. Scatter the crumbled goat cheese over the top and serve right away so the bread stays crisp.