Panzanella Salad

Panzanella Salad
Source: The 12-Week Diabetes Cookbook. Recipe Credit: . Photo Credit: Photography by Eric Hinders; Food Styling by Caroline Tremmel; Art Direction by Haleigh Eason.
Summary


Panzanella is a traditional Italian salad made with stale bread. Fresh tomatoes, cucumbers, basil, olives, and chicken are added for a refreshing summer meal, with everything you need in one bowl. You could use a rotisserie chicken from the store, or leftover chicken from another recipe.

Double Up: For a little heat, make a double batch of buffalo chicken from this recipe for Buffalo Chicken Legs with Blue Cheese Salad and use the leftovers for this panzanella salad.

Find this recipe and weekly meal plans in our book, The 12-Week Diabetes Cookbook by Linda Gassenheimer. To order directly from the American Diabetes Association, click here.

This recipe featured in:
Diabetes Forecast Magazine
 
  • Prep time
    20 min
  • Servings
    4 Servings
  • Serving size
    about 4 cups
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    about 4 cups
  • Amount per serving Calories 520

  • Total Fat 18g
    • Saturated Fat 3g
    • Trans Fat 0g
  • Cholesterol 140mg
  • Sodium 410mg
  • Total Carbohydrate 46g
    • Dietary Fiber 7g
    • Total Sugars 24g
  • Protein 43g
  • Potassium 1280mg
  • Phosphorus 460mg

Choices/Exchanges: 2 Starch, 3 Nonstarchy vegetable, 5 Lean protein, 1 1/2 Fat

Ingredients

Ingredients

  • whole wheat bread (1-2 days old)
    6 large slices
  • scallions (sliced)
    8
  • medium tomatoes (cut into cubes)
    4
  • fresh basil leaves (torn into bite-size pieces)
    2 packed cups
  • medium cucumber (peeled and cut into cubes)
    1
  • pitted black olives (halved)
    10
  • light Italian salad dressing (divided)
    6 tbsp
  • cooked chicken (cut into cubes)
    4 cup
  • pine nuts
    1/2 cup
Directions

Directions

  1. Soak the bread in a small bowl of water until just soft (no more than a few seconds). Squeeze out all of the water and break into small pieces.

  2. Place the bread pieces in a large bowl with the scallions, tomatoes, basil, cucumber, and olives. Add 4 Tbsp of the salad dressing and mix well. Divide among 4 dinner plates.

  3. Add the chicken pieces to each plated salad. Sprinkle with pine nuts. Drizzle the remaining 2 Tbsp of dressing over the salads.

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