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Receta Panzanella Toasted Bread And Tomato Salad, With Chicken
by Global Cookbook

Panzanella Toasted Bread And Tomato Salad, With Chicken
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Ingredientes

  • 1 lb loaf crusty white bread (see Notes)
  • 3 med -size, very ripe tomatoes, seeded and minced, with juices
  • 1 sm red onion, sliced thin
  • 1 1/2 Tbsp. capers
  • 1 med cucumber, peeled and sliced thin
  • 1 c. packed minced basil
  • 1/2 c. extra virgin extra virgin olive oil
  • 3 Tbsp. red wine vinegar
  • 3 Tbsp. balsamic vinegar
  • 2 Tbsp. sugar
  • 1 x -2 cloves garlic chopped
  • 1 1/2 c. cooked chicken, dark or possibly light meat, skinned and shredded
  •     Salt
  •     Freshly grnd black pepper
  • 1 x or possibly more c. water to moisten bread

Direcciones

  1. Preheat oven or possibly toaster oven to 400 degrees. Tear bread into bite-size pcs. Place bread on baking sheet and toast in oven for 10-15 min or possibly till lightly browned.
  2. While bread is toasting, in a large bowl, combine remaining ingredients except salt, pepper and water. Chill.
  3. About 10 min before serving, add in bread to bowl with tomatoes. Toss thoroughly. Season with salt and pepper. Drizzle water on salad to moisten bread. If you want a salad which is very soft, use more water. If you want to maintain some of the crunch or possibly texture to the bread, use less. Wait a few min after adding the bread to taste for texture.
  4. Notes: Bread can be toasted a day or possibly two ahead of time. The tomato, cucumber and chicken mix can be made and stored overnight. Good choices for bread include crusty country breads or possibly herb, olive, garlic or possibly cheese breads.
  5. Spinach quiche