Quick Panzanella with Chicken Recipe Print Page

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Photo by: Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Quick Panzanella with Chicken

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.

Cooking Light JULY 2009

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

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. 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.

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

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Quick Panzanella with Chicken recipe