Quick Panzanella with Chicken

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.

Yield: 4 servings (serving size: about 2 1/2 cups)

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)

Preparation

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.

Nutritional Information

Calories:

385

Fat:

13g (sat 2.4g,mono 7.5g,poly 2g)

Protein:

43.5g

Carbohydrate:

23g

Fiber:

2.6g

Cholesterol:

108mg

Iron:

3mg

Sodium:

757mg

Calcium:

50mg