Gazpacho Panzanella

• Salad:
• 4 ounces French bread, cut into (1/2-inch) cubes
• Cooking spray
• 3 1/2 cups chopped seeded tomato (about 2 pounds)
• 2 cups chopped skinless, boneless rotisserie chicken breast meat
• 1 3/4 cups chopped seeded cucumber (about 1 pound)
• 1 cup chopped green bell pepper
• 1/2 cup vertically sliced red onion
• 1/4 cup chopped fresh flat-leaf parsley
• Dressing:
• 1/2 cup low-sodium vegetable juice
• 1/4 cup red wine vinegar
• 1 tablespoon extravirgin olive oil
• 1 tablespoon water
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

1. Preheat oven to 350u0b0.
2. To prepare salad, arrange bread cubes in a single layer on a baking sheet. Lightly coat bread cubes with cooking spray. Bake at 350u0b0 for 15 minutes or until golden brown, stirring once. Set aside.
3. Place tomato, chicken, cucumber, bell pepper, onion, and parsley in a large bowl; toss gently to combine.
4. To prepare dressing, combine the juice and remaining ingredients, stirring with a whisk. Drizzle over salad, tossing gently to coat. Stir in bread cubes; let stand for 5 minutes. Serve immediately.

salad, bread, cooking spray, tomato, skinless, seeded cucumber, green bell pepper, red onion, parsley, dressing, vegetable juice, red wine vinegar, extravirgin olive oil, water, garlic, salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/gazpacho-panzanella (may not work)