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.

Barbara Seelig Brown,

Cooking Light

July 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note