Gazpacho Panzanella

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 2 cups rotisserie chicken breast meat boneless skinless chopped
• 1 pound cucumber seeded chopped
• 1 tablespoon olive oil extravirgin
• 4 ounces bread french cut into (1/2-inch) cubes
• 0.3 cup flat-leaf parsley fresh chopped
• 2  garlic cloves minced
• 1 cup bell pepper green chopped
• 0.5 cup onion red vertically sliced
• 0.3 cup red wine vinegar 
• 0.5 teaspoon salt 
• 2 pounds tomatoes seeded chopped
• 0.5 cup vegetable juice low-sodium
• 1 tablespoon water 

Equipment

• bowl
• baking sheet
• oven
• whisk

Directions

1. Preheat oven to 35
2. To prepare salad, arrange bread cubes in a single layer on a baking sheet. Lightly coat bread cubes with cooking spray.
3. Bake at 350 for 15 minutes or until golden brown, stirring once. Set aside.
4. Place tomato, chicken, cucumber, bell pepper, onion, and parsley in a large bowl; toss gently to combine.
5. To prepare dressing, combine the juice and remaining ingredients, stirring with a whisk.
6. Drizzle over salad, tossing gently to coat. Stir in bread cubes; let stand for 5 minutes.
7. Serve immediately.