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 (unsalted, raw or dry roasted, no sugar added)
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
Instructions
1
1 Preheat oven to 425°F. Line large rimmed baking sheet with nonstick foil.
2
2 To make croutons, spread bread cubes in even layer on prepared baking sheet. Spray with olive oil nonstick spray and toss to coat. Bake, stirring once, until croutons are golden, about 8 minutes. Transfer to plate.
3
3 Combine bell peppers, olives, pine nuts, and thyme on same baking sheet. Spray with olive oil nonstick spray, toss to coat, and spread in even layer. Bake until bell peppers are tender and nuts are toasted, about 12 minutes, stirring once halfway through baking time.
4
4 Meanwhile, to make dressing, whisk together oil, vinegar, water, mustard, salt, and black pepper in large bowl.
5
5 Add chicken, bell pepper mixture, croutons, and half of arugula to dressing; toss to coat. Add remaining arugula and toss again.
6
Serving size: 2 1/4 cups
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