Chicken And Apple Panzanella Salad

• 4 cups Cranberry Walnut Bread, Cut Into Cubes
• 1/2 Tablespoons Olive Oil
• 1 whole Large Honey Crisp Apple, Cored, Diced
• 1/4 cups Pomegranate Arils
• 8 ounces, weight Chicken, Cooked, Diced Or Shredded
• 2 ounces, weight Goat Cheese Crumbled
• 2 Tablespoons Balsamic Dressing (your Favorite Kind)
• 1 Tablespoon Maple Syrup

1. Preheat oven to 350 F.
2. In a large bowl add cranberry walnut bread and toss with the olive oil. Spread the bread cubes onto a baking sheet and place in the oven for 3 minutes, then flip and cook for 2 minutes more. Be sure to watch it, because it seems to burn a little bit quicker than normal croutons. Remove from oven when done.
3. In the bowl that you tossed the bread in, add apple, pomegranate arils and chicken. Add bread and goat cheese. Mix until combined.
4. In a small bowl, mix together balsamic dressing and maple syrup. Mix until well combined. Pour dressing over the salad and mix until everything is covered in dressing.
5. You can serve right away or refrigerate until ready to serve.

cranberry walnut bread, olive oil, honey crisp apple, ubc, weight chicken, balsamic dressing, maple syrup

Taken from tastykitchen.com/recipes/salads/chicken-and-apple-panzanella-salad/ (may not work)