Quick Panzanella with Chicken

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.

Yield: 4 servings (serving size: about 2 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 385
  • Fat: 13g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 7.5g
  • Polyunsaturated fat: 2g
  • Protein: 43.5g
  • Carbohydrate: 23g
  • Fiber: 2.6g
  • Cholesterol: 108mg
  • Iron: 3mg
  • Sodium: 757mg
  • Calcium: 50mg

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)

Preparation

  1. 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. 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.
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