BLT Chicken Panzanella Salad with Basil Dressing
Ingredients
- 8 oz French bread, cut into 1-inch cubes
- 1 Tbsp olive oil
- 4 slices center cut bacon
- 2 lb boneless, skinless chicken breasts
- ½ tsp salt
- ½ tsp pepper
- ½ cup refrigerated yogurt Ranch dressing (such as Bolthouse Farms)
- 2 Tbsp chopped fresh basil
- 2 (9-oz) pkg chopped romaine lettuce
- 1 pint grape tomatoes
Instructions
- Preheat oven to 450°F. Toss together bread and oil on a large baking sheet. Bake 5 to 8 minutes or until toasted.
- Meanwhile, cook bacon in a cast-iron skillet over medium heat 5 to 6 minutes or until crisp; drain on paper towels, and crumble.
- Sprinkle chicken with salt and pepper. Cook in hot drippings 5 to 6 minutes per side or until done. 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.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
386
|
386
|
| Fat (g) | 11 | 11 |
| Sat. Fat (g) | 2 | 2 |
| Protein (g) | 42 | 42 |
| Carb (g) | 28 | 28 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 763 | 763 |
Quick & Healthy Meal Plan
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