BLT Chicken Panzanella Salad with Basil Dressing
Sliced Honeydew
Ingredients
- 8 oz French bread, cut into 1-inch cubes
- 1 Tbsp olive oil
- 6 slices bacon
- 2 lb boneless, skinless chicken breasts
- 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 large nonstick skillet over medium heat until crisp; drain on paper towels, and crumble.
- Cut chicken in half crosswise and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Season chicken lighty with salt and pepper. Cook in hot drippings 5 to 6 minutes per side or until done. Thinly slice.
- Combine dressing and basil. Combine lettuce, bread, and tomatoes in a bowl. Drizzle with dressing, and top with chicken and bacon.
Side Dish Ingredients
- 1 honeydew, cut into wedges
Side Dish Instructions
- Serve honeydew alongside salad.
30 Minute Meals Meal Plan
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