Healthified Quick Chicken Bread Salad

Healthified Quick Chicken Bread Salad

Healthified Quick Chicken Bread Salad
Provided by:
total prep
50% less sat fat • 23% less sodium than the original recipe— see the comparison. Typically this dish—called panzanella—is served as a side. But we’ve added chicken to make a quick and easy main dish.


  • 1 can (14.5 oz) diced tomatoes with garlic and onion, undrained
  • 2 tablespoons olive oil
  • 4 small roasted or grilled bone-in chicken breasts
  • 4 cups cubed Italian bread
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 medium cucumbers, halved lengthwise and sliced
  • 2 cups torn fresh spinach and/or basil


  • For dressing: Use a spoon to remove 2 tablespoons of the tomato liquid from diced tomatoes, place in a small bowl and combine the liquid with 1 tablespoon of the olive oil; set aside.
  • Remove meat from roasted chicken. Cut meat into pieces.
  • In a skillet, heat the remaining 1 tablespoon oil over medium heat. Add bread cubes, salt, and pepper. Stir for 5 minutes or until golden. Remove from heat. Add diced tomatoes; toss to combine. Divide bread mixture among four serving plates. Top with cucumbers, chicken, and spinach. Serve with dressing.

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