Chicken Panzanella Salad

A healthier twist to the Florentine original.

November 5, 2012

Serves: 2
Prep:  15min
Cook: 10min
Total: 25min

  • 1 small whole-wheat pita pocket, cut into sixths
  • organic cooking spray, preferably olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp white wine vinegar
  • 1/4 tsp sugar
  • 1/4 tsp dijon mustard
  • 1 large pinch lemon zest
  • 1 1/2 tbsp virgin olive oil
  • 1 pinch ground black pepper
  • 1 cup diced cooked skinless white-meat chicken
  • 2 cups shredded organic Bibb lettuce
  • 1 medium tomato, cut into eighths
  • 1/2 cup cannellini beans, rinsed and drained
  • 1/4 cucumber, thinly sliced
  • 4 thin slices Vidalia onion
  • 1/4 red bell pepper, thinly sliced
  • 1/4 yellow bell pepper, thinly sliced




1. Spray pita with cooking spray. Toast in a 400°F oven for 8 to 10 minutes, until golden. Set aside.

2. Whisk lemon juice, vinegar, sugar, mustard, and lemon zest together in a small bowl. Add olive oil and pepper; whisk well to combine. Set aside.

3. Place remaining ingredients in a medium salad bowl and toss with dressing. Crumble toasted pita into large chips. Add to salad, toss well, and serve.

Nutritional Facts per serving
Calories                335.8 cal
Fat                        13.8 g
Saturated fat         2.3 g
Cholesterol           59.5 mg
Sodium                 316.5 mg
Carbohydrates      26 g
Total sugars          5.3 g
Dietary fiber          6 g
Protein                  28.7 g

Healthy Recipe Courtesy of Rodale Recipe Finder

Photo: Con Poulos

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