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Panzanella Salad
20 min prep time
4servings
Recipe by
Linda Gassenheimer
Source
The 12-Week Diabetes Cookbook
Photo by
Photography by Eric Hinders; Food Styling by Caroline Tremmel; Art Direction by Haleigh Eason
How to Make Panzanella Salad
Panzanella is a traditional Italian salad made with stale bread. Fresh tomatoes, cucumbers, basil, olives, and chicken are added for a refreshing summer meal, with everything you need in one bowl. You could use a rotisserie chicken from the store, or leftover chicken from another recipe.
Double Up: For a little heat, make a double batch of buffalo chicken from this recipe for Buffalo Chicken Legs with Blue Cheese Salad and use the leftovers for this panzanella salad.
20 min prep time
4servings
about 4 cups
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Step-By-Step Instructions:
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Soak the bread in a small bowl of water until just soft (no more than a few seconds). Squeeze out all of the water and break into small pieces.
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Place the bread pieces in a large bowl with the scallions, tomatoes, basil, cucumber, and olives. Add 4 Tbsp of the salad dressing and mix well. Divide among 4 dinner plates.
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Add the chicken pieces to each plated salad. Sprinkle with pine nuts. Drizzle the remaining 2 Tbsp of dressing over the salads.
Nutrition facts
4 Servings
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Serving Size
about 4 cups
- Amount per serving Calories 520
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Total Fat
18g
- Saturated Fat 3.1g
- Trans Fats 0g
- Cholesterol 140mg
- Sodium 410mg
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Total Carbohydrate
46g
- Dietary Fiber 7g
- Total Sugars 24g
- Protein 43g
- Potassium 1275mg
- Phosphorous 455mg
Ingredients
whole wheat bread (1-2 days old)
6 large slices
scallions (sliced)
8
medium tomatoes (cut into cubes)
4
fresh basil leaves (torn into bite-size pieces)
2 packed cups
medium cucumber (peeled and cut into cubes)
1
pitted black olives (halved)
10
light Italian salad dressing (divided)
6 tbsp
cooked chicken (cut into cubes)
4 cup
pine nuts
1/2 cup
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