Here's a better-for-you take on the classic panzanella salad, made with whole wheat pita bread, chicken and lots of veggies.
What You Need
Original recipe yields 4 servings
1 whole wheat pita bread, split
1 cup chopped cooked chicken
1 small cucumber, peeled, chopped
1 red pepper, chopped
1 tomato, chopped
1/3 cup chopped red onion s
1/4 cup chopped fresh parsley
1/3 cup KRAFT Lite Zesty Italian Dressing
1 Tbsp. lemon juice
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Let's Make It
Heat oven to 375°F.
Place pita halves in single layer on baking sheet. Bake 4 to 5 min. on each side or until crisp and lightly browned on both sides. Cool.
Combine next 6 ingredients in large bowl.
Crumble pitas over salad. Mix dressing and lemon juice. Add to salad; toss to coat.
This flavorful salad is a perfect way to use leftover cooked chicken.
Vegetarian Mediterranean Salad
Prepare as directed, omitting the chicken.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.