Rotisserie Chicken Panzanella

By Sam Sifton

Rotisserie Chicken Panzanella
David Malosh for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.Times
Rating
4(555)
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This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen.

Grab a super-tanned rotisserie chicken on the way home. Tear the meat into strips, then cut a few smallish supermarket tomatoes (or better, if you’ve got them) into wedges and marinate them in oil, salt, pepper and red wine vinegar. Pay a few bills or fold some laundry, then turn the whole thing into panzanella by mixing together the chicken, the tomatoes, some fresh watercress and some chunks of stale or toasted bread, then showering the salad with freshly ground black pepper and a spray of kosher salt. This, too, is cooking.

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Comments

Aash

Lovely idea to marinate the tomatoes. The salad is definitely better that way. I added nuts.

Stella Levy

Good supper for a hot fall day. Happened to have most ingredients but improvised to good effect. Rice and apple cider vinegars with a splash of mirin for marinating salted tomatoes, cucumber, and diced red onion. Panazella from homemade whole grain croutons. Raddichio and fresh reddish lettuce, lots of minced parsley, and the rotisserie chicken leftovers. Organic everything.

john H

Added some cucumber and basil. Lovely.

NeilB

Simply and simply wonderful. I had no watercress on hand but did have some Taiwan basil, which falls somewhere between our common basil and Thai basil. I used just a bit and also added a diced scallion and some flat leaf parsley. My bread was stale garlic rosemary bread, which had only a hint of those flavors. This is likely to become one of my standard dishes for my leftover Costco $4.99 rotisserie chickens.

Anna

Omitted the rotisserie chicken and instead spruced it up with a squeeze of lime juice, mozzarella pearls, avocado, and chopped basil/dill. Served with homemade croutons. Loved it!

kswl

Delicious with arugula or slightly wilted kale. A sprinkle of toasted fennel seeds and a couple of ounces of crispy diced pancetta put this in the favorites category.

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