Summertime chicken panzanella salad

SmartPoints® value per serving
Total Time
15 min
15 min
0 min
Looking for that idea summer salad? You're in luck. This recipe puts a WW-friendly spin on a classic Italian favorite: Panzanella. Native to Tuscany, it's traditionally made with soaked, stale white bread, which you can absolutely use. For this version, however, we're suggesting lightly toasted, mixed grain bread to mimic that same style. It might sound odd to put stale bread in a salad, but trust us, it's good. You'll then combine red onions, tomatoes, sweet red peppers, boneless and skinless chicken breasts, basil, and more seasoning to create a decadent summer salad. I mean, seriously, who doesn't love bread in a salad?!


Mixed grain bread

12 oz, lightly toasted and cut into 1-inch chunks

Cooked skinless boneless chicken breast(s)

½ pound(s), cut into bite-size pieces

Fresh tomato(es)

2 large, cut into 3/4-inch chunks

Sweet red pepper(s)

1 medium, or yellow, cut into 3/4-inch chunks

English cucumber(s)

½ medium, quartered lengthwise and cut into 3/4-inch slices

Uncooked red onion(s)

1 small, thinly sliced

Fresh parsley

½ cup(s), fresh, chopped


10 leaf/leaves, thinly sliced


2 Tbsp, rinsed and drained

Fat-free salad dressing

½ cup(s)

Black pepper

½ tsp

Table salt

¼ tsp


  1. Combine the bread, chicken, tomatoes, bell pepper, cucumber, onion, parsley, basil, and capers in a serving bowl; toss well to mix. Drizzle with the dressing and sprinkle with the black pepper and salt; toss to coat. Yields 2 cups per serving.