Picnic

Chicken Panzanella Salad is for Dinner.

Chicken Panzanella Salad takes 15 minutes to prepare.

Chicken Panzanella Salad takes several minutes to cook.

Chicken Panzanella Salad makes 3 servings.

The ingredients for Chicken Panzanella Salad are:

1 small whole-wheat pita pocket, cut into sixths
Nonstick cooking spray, preferably olive oil
2 Tbsp fresh lemon juice (or one lemon yields)
1 Tbsp red wine vinegar
1/4 tsp sugar
1/4 tsp Dijon mustard
1 lemon yields zest
1 1/2 Tbsp virgin olive oil
1 pinch ground black pepper
1 cup diced cooked skinless white-meat chicken (canned or left-over from rotisserie chicken)
.5 cup Fresh spinach
1 medium roma tomato, cut into eighths
1/2 cup chick peas, rinsed and drained
1/4 cucumber, thinly sliced (with or without peel)
4 thin slices red onion
1/4 red bell pepper, thinly sliced
1/4 yellow bell pepper, thinly sliced

Here is how you make Chicken Panzanella Salad:

1. 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. 2. Place remaining ingredients in a medium salad bowl and toss with dressing. Cost per serving: $ 2.90 Serving Size: Makes 2 large servings or 3-4 smaller side servingsNumber of Servings: 3Recipe submitted by SparkPeople user AEHITCHC.

The nutritional information for Chicken Panzanella Salad is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 204.4

• Total Fat: 9.8 g
• Cholesterol: 35.0 mg
• Sodium: 33.3 mg
• Total Carbs: 14.2 g
• Dietary Fiber: 3.3 g
• Protein: 16.0 g