Quick Panzanella with Chicken |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
A skinless chicken breast half is a protein powerhouse; a serving of this salad offers almost 44 grams of protein (about a day's worth). Plus, poultry offers B vitamins, zinc, iron, and vitamin B12. Ingredients:
4 (6-ounce) skinless, boneless chicken breast halves |
3/4 teaspoon salt, divided |
1/2 teaspoon freshly ground black 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) |
Directions:
1. Heat a 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.
2. Place tomato in a large bowl; sprinkle with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper. Let stand for 5 minutes. Add chicken, bread, and the remaining ingredients to tomato mixture, tossing well to combine. Serve immediately.
|
|