#ad Italian Chicken Panzanella Salad

1. Preheat oven to 300F, rack in the middle. Place the bread on a rimmed baking sheet and drizzle with olive oil. Gently toss to coat all sides of the bread. Bake for 10 minutes or until the bread is slightly crisp, turning once. They should not be stiff like croutons. 2. While the bread is baking, prepare the chicken by preheating a large skillet over medium heat. 3. When the pan is heated, place half of the chicken breast strips into the pan. Do not crowd the chicken in the pan. Follow the package instructions to prepare the chicken. When the chicken is done, remove it from the skillet, and cut into 1/2” pieces. 4. Once the bread is done, remove the pan from the oven and set aside. 5. To prep ahead of time add the chicken, tomatoes, mozzarella, artichoke hearts, and red peppers to a bowl. Drizzle with half of the Wishbone Regular Italian Dressing gently mixing to coat. 6. Cover and place in the fridge. When ready to serve transfer the chicken mixture to a large bowl, add the crusty bread cubes, the rest of the dressing, and torn basil leaves. Gently stir to combine and serve. 7. If serving immediately, place the chicken mixture, torn basil, bread, and dressing in a large bowl; gently toss to combine. 8. Store any leftovers in the fridge.