Red Pepper and White Bean Panzanella with Chicken
8 cups 1-inch baguette cubes, stale or toasted (about 8 1/2 ounces)
2 pounds ripe tomatoes, cut into 1-inch pieces (about 4 cups)
1 cup drained and rinsed canned white beans
1 cup chopped rotisserie chicken
1 cup sliced Persian or hothouse cucumbers
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped roasted red peppers
1/4 cup chopped fresh basil
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
3/4 cup olive oil
1 teaspoon finely chopped fresh oregano
Kosher salt and freshly ground black pepper
Instructions:
Put the bread cubes in a large bowl and add the tomatoes, beans, chicken, cucumbers, parsley, peppers and basil and toss to combine.
Whisk together the vinegar and Dijon mustard in a medium bowl. Whisk in the oil and oregano.
Pour the dressing over the ingredients in the bowl and toss to combine. Season with salt and pepper and toss again.  
