Panzanella With Chicken

Panzanella With Chicken

Donna A
Edited on Jun 24, 2009

This is a healthy salad with chicken. Easy to make, great for lunch or a light dinner. Serves 4 (serving size: 2-1/2 cup equals 385 calories)


4 (6 ounce) skinless, boneless chicken breast halves
3/4 teaspoons salt, divided
1/2 teaspoons 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)


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

Not a NESTLÉ®-tested recipe.

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