I took the Tuscan bread salad, panzanella and gave it a yummy makeover. Now packed with even more flavorful and super easy to make any night of the week.
What you need:
Day old bread, about 1-1/2 cups
Sugar snap peas
For the dressing:
2 tbsp olive oil
1 tbsp dijon mustard
1/2 tbsp of red wine vin
pinch of salt, pepper and oregano
In your cast iron, cube your bread and toast.
Next, mix your dressing ingredients together in a large bowl and toss your greens; kale, chard, and spinach. Chop your chicken and dice your snap peas. Finally, add the remainder ingredients to your greens along with the bread and toss.