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Quick Panzanella with Chicken

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 4 servings (serving size: about 2 1/2 cups)
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.

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.