Quick Panzanella with Chicken

Quick Panzanella with Chicken Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
A skinless chicken breast half is a protein powerhouse; a serving of this salad offers almost 44 grams of protein (about a day's worth). Plus, poultry offers B vitamins, zinc, iron, and vitamin B12.


4 servings (serving size: about 2 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 385
Fat 13 g
Satfat 2.4 g
Monofat 7.5 g
Polyfat 2 g
Protein 43.5 g
Carbohydrate 23 g
Fiber 2.6 g
Cholesterol 108 mg
Iron 3 mg
Sodium 757 mg
Calcium 50 mg


4 (6-ounce) skinless, boneless chicken breast halves
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
Cooking spray
2 cups (1-inch) cubed tomato
2 cups diced ciabatta bread (about 4 ounces)
1 cup thinly sliced celery (2 stalks)
1/2 cup fresh basil leaves, torn
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 small red onion, thinly sliced
1/2 English cucumber, halved lengthwise and thinly sliced (about 1 cup)


1. Heat a grill pan over medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat pan with cooking spray. Add chicken to pan; cook 6 minutes on each side or until done. Remove from heat, and chop.

2. Place tomato in a large bowl; sprinkle with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper. Let stand for 5 minutes. Add chicken, bread, and the remaining ingredients to tomato mixture, tossing well to combine. Serve immediately.