Summertime Chicken Panzanella Salad
7
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Native to Tuscany, panzanella is traditionally made with soaked, stale white bread, which you can absolutely use. For this version, however, we're suggesting lightly toasted, mixed grain bread. It might sound odd to put stale bread in a salad, but trust us, it's delicious, as the bread soaks up all the flavors of the dressing and is perfect together with the crunchy vegetables.
Ingredients
Mixed grain bread
12 oz, lightly toasted and cut into 1-inch chunks
Cooked skinless boneless chicken breast
½ pound(s), cut into bite-size pieces
Tomato
2 large, cut into 3/4-inch chunks
Red bell pepper
1 medium, or yellow, cut into 3/4-inch chunks
English cucumber
½ medium, quartered lengthwise and cut into 3/4-inch slices
Red onion
1 small, thinly sliced
Fresh parsley
½ cup(s), fresh, chopped
Fresh basil
10 leaf/leaves, thinly sliced
Capers
2 Tbsp, rinsed and drained
Fat-free salad dressing
½ cup(s)
Black pepper
½ tsp
Table salt
¼ tsp
Instructions
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.
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