Meal 17: BLT Chicken Panzanella Salad with Basil Dressing

The month of May brings us several occasions along with springtime in full bloom,  Cinco De Mayo, Mother’s Day and Memorial Day are all just around the corner!  It is the perfect time of year for a great salad and it doesn’t have to be complicated!  This crowd pleaser salad uses fresh ingredients and grilled chicken and will have the pickiest eaters asking for more!

BLT CHICKEN PANZANELLA SALAD WITH BASIL DRESSING

8 oz, cut in 1 inch cubes

1 Tbsp olive oil

4 slices center cut bacon

2 lb boneless skinless chicken breast

1/2 tsp salt

1.2 tsp pepper

1/2 cup refrigerated yogurt Ranch dressing (such as Bolthouse Farms)

2 Tbsp fresh, chopped basil

2 (10 oz) mixed greens

1 pint grape tomatoes

 

INSTRUCTIONS:

Preheat oven to 450.  Toss together bread cubes and oil on a large baking sheet.  Bake 5-8 minutes or until toasted.  Meanwhile, good bacon in a cast iron skillet over medium heat 5-6 minutes until crisp.  Drain on paper towels and crumble.  Sprinkle chicken with salt and pepper.  cook in hot drippings 5-6 minutes or until no longer pink.  Cut crosswise into strips.  Combine dressing and basil.  Combine lettuce, bread and tomatoes in a bowl.  Drizzle with dressing, and top with chicken and bacon.  Garnish with extra basil.

 

NUTRITION AT A GLANCE:

Serves 6

PER SERVING:  Calories 386; Fat 11g; Protein 42g; Carbohydrates 28g; Fiber 3g; Sodium 763 mg