Rotisserie Chicken Panzanella

By Sam Sifton

Published February 16, 2019

  • David Malosh for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.Times
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This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen. Grab a super-tanned rotisserie chicken on the way home. Tear the meat into strips, then cut a few smallish supermarket tomatoes (or better, if you’ve got them) into wedges and marinate them in oil, salt, pepper and red wine vinegar. Pay a few bills or fold some laundry, then turn the whole thing into panzanella by mixing together the chicken, the tomatoes, some fresh watercress and some chunks of stale or toasted bread, then showering the salad with freshly ground black pepper and a spray of kosher salt. This, too, is cooking. Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. Sign up to receive it. You can find more no-recipe recipes here.

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4 out of 5
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Comments

Aash

Lovely idea to marinate the tomatoes. The salad is definitely better that way. I added nuts.

Stella Levy

Good supper for a hot fall day. Happened to have most ingredients but improvised to good effect. Rice and apple cider vinegars with a splash of mirin for marinating salted tomatoes, cucumber, and diced red onion. Panazella from homemade whole grain croutons. Raddichio and fresh reddish lettuce, lots of minced parsley, and the rotisserie chicken leftovers. Organic everything.

Rebecca

So good. Made with arugula and some garlic naan thrown on the grill for a few.

Brooke

Cathy says, “I added some very thin sliced red onion to the tomatoes with a little extra vinegar to tone down the onion flavor. I also spread butter on a split open baguette and then cut it up with scissors and toasted at 400 degrees to make crispy croutons. No watercress in the house but yes basil, spinach, arugula and iceberg. I also added a little fresh grated parmesan. Practically all empty plates when I did the dishes. Thanks Sam for a great pandemic meal.”

Abi

I added arugula microgreens and spinach instead of arugula (that’s what I found at my local food bank, they’re amazing). CHEF’s KISS! I had a Margherita pizza in the freezer and ate like a queen. My new fave salad!

fragon

Have some leftover Taverna Salad, Lidey Heuck’s wonderful recipe? It’s perfect for turning into this Panzanella. Just make sure to take out the limp pita chips and make some new ones!!

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