Greek Panzanella with Pan Seared Chicken

May 16, 2014

Taking the Italian panzenalla method, I've used Greek inspired flavors to make a main dish salad perfect for the upcoming hot Summer nights!

4 cups day old bread, cubed
2 cups thinly sliced green bell pepper
1 1/2 large cucumber, peeled and thinly sliced
1 cup thinly sliced red onion
5 large Roma tomatoes, coarsely chopped
3 ounces fat free feta cheese, crumbled
1/2 cup kalamata olives
6 cups Romaine lettuce, torn
1/3 cup red wine vinegar
1/2 cup water
2 tablespoons nonfat yogurt
1 tablespoons extra virgin olive oil
1 tablespoon lemon juice
2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon onion powder
1 pound chicken breasts

Preheat oven to 400. Spread the bread on a baking sheet coated with aluminum foil. Lightly sprinkle with olive oil or cooking spray. Bake at 400 5 to 10 minutes or until lightly browned but still soft....
See the full directions on my site

Nutritions

Calories
2102

Sodium
501mg
20% DV

Fat
147g
226% DV

Protein
9g
19% DV

Carbs
45g
15% DV

Fiber
12g
48% DV