Night 5: A Week of Salads

Last night was our last night of salads and I saved the best for last. I made Chicken Panzanella last night and it was good! Panzanella means "bread salad". The hubby said it was his favorite of the week.

Chicken Panzanella

Here is what's in this one:

1- boneless skinless chicken breast
2 cups of diced ciabatta bread (4 oz)
2 large tomatoes, diced
2 stalks of celery, thinly sliced
1 cucumber, diced
1/2 cup of roughly chopped basil
2 tbsp extra virgin olive oil
2 tbsp red wine vinegar
salt and pepper, to taste

I seasoned the chicken breast with salt, pepper, and garlic powder and then grilled the chicken breast. Let it rest for 10 minutes and then dice. I tossed the bread cubes with some garlic olive oil and put the bread cubes on a cookie sheet under the broiler, stirring often. I cooked those about 3-4 minutes. Combine diced chicken, tomato, celery, cucumber, and basil in a large salad boil. Combine olive oil and red wine vinegar, stirring with a whisk. Add the bread to the salad mixture and then drizzle salad with dressing. Toss well. Season to taste with salt and pepper.
I will add that it is so worth the extra time of toasting the bread. I have made this several times without toasting the bread, this was the first time I toasted the bread. It was amazing! It really makes all the difference in the world! This is a good one and I will admit, more filling than a lot of my other salads this week. But we finished our detox and are looking forward to some real food next week :)