Chicken panzanella with peppers and pine nuts
6
Points®
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Easy
We’ve given Panzanella, a Tuscan bread salad, a twist but it still combines all the beloved characteristics we celebrate about the classic dish. We incorporated chicken to make the salad a complete meal and swapped the cucumber and tomatoes for roasted red peppers and arugula. For a hint of Greek flavor, toasted pine nuts and olives are stirred in too. The crusty bread chunks soak up the homemade balsamic vinaigrette and bring all the flavors of the dish together. If you want to pump up the veggies, add some thinly sliced sweet onion to the mix when you roast the bell pepper mixture.
Ingredients
French bread
4 oz, cut into 1/2-inch cubes (about 2 cups)
Olive oil cooking spray
4 spray(s)
Bell pepper
1⅓ item(s), medium, (1 large), red variety, thinly sliced
Orange bell pepper
1 large, or yellow, thinly sliced
Olives
12 olive(s), medium, kalamata variety, pitted and sliced
Pine nuts
3 Tbsp
Fresh thyme
1 tsp, chopped
Extra virgin olive oil
4 tsp
Balsamic vinegar
1 Tbsp
Water
1 Tbsp
Whole-grain mustard
1 tsp, Dijon
Table salt
½ tsp
Black pepper
¼ tsp
Cooked skinless, boneless chicken breast
2 cup(s), chopped, cubed
Arugula
6 cup(s), baby variety