Caprese Chicken Panzanella Salad

Preheat oven to 400ºF.

Cut bread in half horizontally. With a pastry brush, brush 2 tablespoons olive oil on both sides of the bread. Cut the bread into bite size pieces and place on a baking sheet. Bake in oven for 8 -10 minutes until golden, flipping a couple of times. Let the bread cool.

Meanwhile in a bowl, add tomatoes, mozzarella, chicken, basil and remaining 1 tablespoon of olive oil. Mix until combined. Toss in bread. Drizzle with balsamic glaze.

Refrigerate until ready to serve.

Note: I added the balsamic glaze directly to the served salad to prevent the salad from getting soggy. The salad is good the next day, too.