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Roast Chicken Panzanella
15-minute dinner: Roast chicken panzanella
Grace Parisi / TODAY
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(54 rated)

The genius of this 5–ingredient, no-cook dish is the combination of already seasoned, flavorful components.  Look for little mozzarella balls marinated with herbs and oil, and croutons seasoned with cheese, pepper, and garlic.




    • 1 large tomato, diced
    • ½ cup slivered red onion
    • Kosher salt and freshly ground pepper
    • One 12-ounce container bocconcini marinated in herbs and oil, ½ cup oil reserved
    • 3 tablespoons red wine vinegar
    • 1 rotisserie chicken, skin and bones removed, meat coarsely shredded
    • One 5-ounce bag seasoned large cut croutons


In a large bowl, combine the tomato and red onion and season with salt and pepper. Add the reserved oil and vinegar and let sit for 5 minutes. Gently fold in the mozzarella, chicken, and croutons, and let sit for 10 minutes. Serve with green salad.