Chicken Caprese Panzanella Salad


  • 1 cup cooked shredded chicken
  • 1 cup halved cherry tomatoes
  • 1 cup cubed block whole milk mozzarella cheese
  • 1/4 cup red onion, diced
  • 1/4 cup chopped fresh basil
  • 1 tablespoon pine nuts
  • 1 garlic clove, minced
  • 2 cups cubed Italian bread
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons dijon mustard
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper


  1. In a large bowl toss chicken, tomatoes, cheese, onion, basil, pine nuts and garlic with bread.
  2. In a small bowl mix balsamic and dijon. While stirring, whisk in extra virgin olive oil.
  3. Toss salad with dressing right before serving.


It is recommended to use block whole milk mozzarella instead of fresh mozzarella. There is more moisture in fresh mozzarella and the salad could get soggy if you fresh mozzarella, especially if you are not serving it right away. If you are serving it right away you could use the block mozzarella which is shown in this salad, or boccocnicni, small little mozzarella balls. Just pat them dry with a paper towel first before adding them to the salad. The pine nuts add a little crunch to the salad. You can toast them in the oven for a few minutes on baking sheet if you prefer as well.