Chicken Panzanella

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
385
protein 
32 g
sodium 
702 mg
carbohydrates 
35 g
fat 
13 g
fiber  
4 g
cholesterol 
72 mg
Servings 
4
Ingredients 

Panzanella Salad Dressing
½ cup red wine vinegar
¼ cup water
½ tsp minced garlic
½ tsp sea salt
¼ tsp freshly ground black pepper

4 4-oz boneless, skinless chicken breast halves
1 cup grape tomatoes
¾ cup peeled, diced cucumbers
⅓ cup minced red onions
2 Tbsp chopped Kalamata olives
2 Tbsp capers
½ cup diced red bell peppers
2 Tbsp chopped fresh basil
4 slices multi-grain bread
Olive oil spray

Three cups of croutons can be substituted for the multi-grain bread slices.
Instructions 
  1. In a small bowl, combine all ingredients for dressing and set aside.
  2. Preheat grill or broiler. Grill or broil chicken breast for 3 to 5 minutes on each side, or until cooked through. Allow to cool and dice.
  3. In a large bowl, combine tomatoes, cucumbers, onions, olives, capers, peppers and basil. Add diced chicken and toss with dressing.
  4. Preheat grill. Spray slices of panzanella bread with olive oil on both sides. Grill bread slices until browned. Dice slices of bread and toss in with vegetable and chicken mixture.
  5. Divide salad into 4 servings and place in salad bowls.
Three cups of croutons can be substituted for the multi-grain bread slices.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.