Quick Panzanella with Chicken

This salad is great for a hot day!! I make an easy version; this version is courtesy of Cooking Light Magazine. The best thing about this salad is you can change it up, depending on what you like. Enjoy!

4 (6 oz.) skinless, boneless chicken breast halves
3/4 tsp. salt, divided
1/2 tsp. freshly ground black pepper, divided
Cooking spray
2 cups (1 inch) cubed tomato
2 cups diced ciabatta bread (about 4 oz. )
1 cup thinly sliced celery (2 stalks)
1/2 cup fresh basil leaves, torn
2 tbsp. extra-virgin olive oil
2 tbsp. red wine vinegar
1 small red onion, thinly sliced
1/2 English cucumber, halved lengthwise and thinly slice (about 1 cup)

Heat a grill pan over medium-high heat. Sprinkle chicken evenly with 1/4 tsp. salt and 1/4 tsp. pepper. Coat pan w/ cooking spray. Add chicken to pan; cook 6 minutes on each side. Remove from heat and chop.
Place tomato in large bowl; sprinkle with remaining salt and pepper. Let stand 5 minutes. Add chicken, bread and remaining ingredients to tomato mixture, tossing well to combine. Serve immediately. 4 servings. Refrigerates well; good for a few meals.

serving size 2 1/2 cups, calories 385, fat 13 g(sat 2.4g, mono 7.5g, poly 2g), protein 43.5g, carb 23g, fiber 2.6g, chol 108 mg, iron 3 mg, sodium 757mg, calcium 50 mg