Quick Panzanella with Chicken

Quick Panzanella with Chicken
Photo by Becky Luigart-Stayner

Ingredients

  • 1 small red onion, thinly sliced
  • Cooking spray
  • ½ English cucumber, halved lengthwise and thinly sliced (about 1 cup)
  • 2 cups diced ciabatta bread (about 4 ounces)
  • ½ teaspoon freshly ground black pepper, divided
  • ½ cup fresh basil leaves, torn
  • 1 small red onion, thinly sliced
  • + 10 more ingredients
    • 2 tablespoons red wine vinegar
    • Cooking spray
    • 1 cup thinly sliced celery (2 stalks)
    • ½ English cucumber, halved lengthwise and thinly sliced (about 1 cup)
    • 2 cups (1-inch) cubed tomato
    • ¾ teaspoon salt, divided
    • 2 cups diced ciabatta bread (about 4 ounces)
    • ½ teaspoon freshly ground black pepper, divided
    • 2 tablespoons extra-virgin olive oil
    • 4 (6-ounce) skinless, boneless chicken breast halves

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 te...

View full recipe at My Recipes

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