Tuesdays With Benn
May 24
|21:26
 |
Chicken Panzanella Salad |
Ingredients
Serves: 2 Prep: 15min |Cook: 10min |Total: 25min
- 1 small whole-wheat pita pocket, cut into sixths
- Nonstick cooking spray, preferably olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp white wine vinegar
- 1/4 tsp sugar
- 1/4 tsp dijon mustard
- 1 large pinch lemon zest
- 1 1/2 tbsp virgin olive oil
- 1 pinch ground black pepper
- 1 cup diced cooked skinless white-meat chicken
- 2 cups shredded Bibb lettuce
- 1 medium tomato, cut into eighths
- 1/2 cup cannellini beans, rinsed and drained
- 1/4 cucumber, thinly sliced
- 4 thin slices Vidalia onion
- 1/4 red bell pepper, thinly sliced
- 1/4 yellow bell pepper, thinly sliced
Directions
1.
Spray pita with cooking spray. Toast in a 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.
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