Recipe for Panzanella Toasted Bread and Tomato Salad, with Chicken 
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Yield:
1
Ingredients:
Amount Ingredient
1 lb loaf crusty white bread (see Notes)
3 med -size, very ripe tomatoes, seeded and chopped, with juices
1 sm red onion, sliced thin
1/2 tbl capers
1 med cucumber, peeled and sliced thin
1 cup packed chopped basil
1/2 cup extra virgin olive oil
3 tbl red wine vinegar
3 tbl balsamic vinegar
2 tbl sugar
1 x -2 cloves garlic minced
1/2 cup cooked chicken, dark or light meat, skinned and shredded
Salt
Freshly ground black pepper
Instructions:
Instructions: Preheat oven or toaster oven to 400 degrees. Tear bread into bite-size pieces. Place bread on baking sheet and toast in oven for 10-15 minutes or until lightly browned.

While bread is toasting, in a large bowl, combine remaining ingredients except salt, pepper and water. Refrigerate.

About 10 minutes before serving, add bread to bowl with tomatoes. Toss thoroughly. Season with salt and pepper. Drizzle water on salad to moisten bread. If you want a salad that is very soft, use more water. If you want to maintain some of the crunch or texture to the bread, use less. Wait a few minutes after adding the bread to taste for texture.

Notes: Bread can be toasted a day or two ahead of time. The tomato, cucumber and chicken mixture can be made and stored overnight. Good choices for bread include crusty country breads or herb, olive, garlic or cheese breads.

Spinach quiche

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