Chicken Panzanella Salad

Chicken Panzanella Salad
serves 4
(recipe found in Women's Health Magazine May 2011)

Chicken Panzanella Salad (cost per serving $2.90)

1 small whole-wheat pita pocket, cut into sixths
Non-stick cooking spray (olive oil)
2 TBS fresh lemon juice
1 TBS white wine vinegar
1/4 tsp sugar
1/4 tsp Dijon mustard
1 large pinch lemon zest
1 1/2 TBS virgin olive oil
1 pinch ground black pepper
1 cup diced cooked skinless white-meat chicken (I used a rotisserie chicken - no skin)
2 cups shredded Bibb lettuce
1 medium tomato, cut into eighths
1/2 cup cannellini beans
1/4 cucumber, thinly sliced
2 thin slices Vidalia onion
1/4 red bell pepper, thinly sliced
1/4 yellow bell pepper, thinly sliced

Dressing for Panzanella Salad (yum!)

1. Spray pita with cooking spray. Toast in 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.

A healthy dinner for two



Lots of  'spring-like' flavor in this salad

Karl's reaction: "I like this!! It's different, but good! But why is there a lemon seed in mine? Do you do this on purpose?" Me: "Never!!"