Gazpacho Panzanella

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 ounces french bread, cut into 1/2-inch cubes
• olive oil flavored cooking spray
• 4 cups tomatoes, seeded and chopped
• 2 cups boneless skinless chicken breasts
• 2 cups cucumbers, seeded, chopped
• 1 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1/2 cup red onion, sliced vertically
• 1/3 cup chopped fresh flat leaf parsley
• 1/2 cup v8 vegetable juice (or other vegetable juice)
• 1/4 cup red wine vinegar (i sometimes throw in a sprinkle or two of balsamic vinegar)
• 1 tablespoon extra virgin olive oil
• 1 tablespoon water
• 3 garlic cloves, minced
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Recipe

• 1 preheat oven to 350*f.
• 2 for salad:.
• 3 arrange bread cubes in a single layer on a baking sheet. lightly coat bread cubes with the olive oil cooking spray. bake at 350*f. for 15 minutes or till golden brown, stirring once. set aside.
• 4 put tomato, chicken, cucumber, bell pepper, onion, and parsley in a large bowl; toss lightly to combine.
• 5 for dressing:.
• 6 combine the vegetable juice, vinegar, olive oil, water, garlic, salt and pepper, stirring with a whisk. drizzle over salad tossing gently to coat. stir in the bread cubes. let stand for 5 minutes. serve immediately. enjoy!