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Peach and Chicken Panzanella

Jami Nolen, Nutrition Program Associate

July 1, 2012



Makes 4 servings



  • 4 (6 ounce) chicken breasts, grilled and chopped
  • 4 (1 ounce) slices French bread, cut into 1/2-inch cubes (about 2 cups)
  • Cooking spray
  • 2 cups finely chopped fresh peach
  • 3 tablespoons sugar, divided
  • 1 cup 1/2-inch diced plum tomato (about 3 tomatoes)
  • 1/4 cup pitted kalamata olives, halved (about 8 olives)
  • 1/4 cup thinly sliced fresh basil
  • 2 tablespoons chopped red onion
  • 1 tablespoon capers
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper



  1. Preheat oven to 450.
  2. To prepare panzanella, place bread in a single layer on a baking sheet. Bake at 450 for 4 minutes or until toasted.
  3. Heat a nonstick skillet coated with cooking spray over medium-high heat; add peaches and 1 tablespoon sugar. Cook 2 minutes or until chopped fruit is lightly browned, stirring the mixture frequently.
  4. Combine the fruit mixture, tomato, olives, basil, onion, and capers in a large bowl. Combine 2 tablespoons sugar with olive oil, vinegar, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl, stirring with a whisk. Add vinegar mixture to peach mixture; toss gently to combine. Let stand 30 minutes. Toss with bread and chicken just before serving.


Nutrition Information

(Amount per serving)
Calories: 429
Calories from fat: 31%
Fat: 15 g
Saturated fat: 2.3 g
Monounsaturated fat: 10 g
Polyunsaturated fat: 1.8 g
Protein: 30 g
Carbohydrate: 43 g
Fiber: 3.5 g
Cholesterol: 65 mg
Iron: 2.5 mg
Sodium: 892 mg
Calcium: 70 mg


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Last update: Tuesday, July 03, 2012