Panzanella Salad

Panzanella Salad
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The 12-Week Diabetes Cookbook. Recipe Credit: . Photo Credit: Photography by Eric Hinders; Food Styling by Caroline Tremmel; Art Direction by Haleigh Eason.

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.

  • 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 3.1g
    • Trans Fat 0g
  • Cholesterol 140mg
  • Sodium 410mg
  • Total Carbohydrate 46g
    • Dietary Fiber 7g
    • Total Sugars 24g
  • Protein 43g
  • Potassium 1275mg
  • Phosphorus 455mg

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



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


  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.

  • Recommended

    The menu will definitively serve four ... or more. All sorts of new taste profiles come together in great harmony. If you don't have chicken, go for it anyway. This was our first experience with basil leaves served to this magnitude. We will use them again.