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Easy Chicken Panzanella Salad



From our friend and personal trainer, Sara Olsen


  • 1 large leek, chopped
  • 1 large loaf (appx 12 oz) rustic white bread, torn into chunks
  • 2 1/2 T + 1 T of The Olive Bin's Milanese Gremolata Olive Oil
  • 2 T lemon juice
  • 2 T grainy mustard
  • Pinch of salt (more or less to taste)
  • 3 large ripe tomatoes, chopped
  • 4 C shredded rotisserie chicken meat
  • 1/2 C fresh chopped parsley
  • Shaved parmesan cheese (optional)


  1. Preheat oven to 450 degrees F.
  2. Place leek and bread chunks on large rimmed baking sheet. Toss together with 2 1/2 T of Milanese Gremolata olive oil. Bake for 15 minutes or until bread is toasted and leeks are golden.
  3. In large bowl, whisk together lemon juice, grainy mustard, remaining olive oil, and salt. Add tomatoes, and toss.
  4. Add chicken, parsley, toasted bread, and leeks. Toss just to combine. If desired, sprinkle with parmesan; serve immediately.


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