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
Baby Kale
Swiss Chard
Baked chicken
Feta cheese
Sugar snap peas
Dried cranberries
Diced Avocado

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.





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