Balsamic Chicken Cranberry Panzanella

Pizza crust bakes up to become the crusty bread in this easy flavorful take on Italian bread salad.

  • prep time 20 min
  • total time 30 min
  • ingredients 7
  • servings 4

Ingredients

1
can Pillsbury® refrigerated classic pizza crust
3
tablespoons Crisco® 100% Extra Virgin Olive Oil
4
uncooked chicken breast tenders, cut into bite-size pieces (about 6 oz)
1
small yellow onion, halved and thinly sliced
3/4
cup sweetened dried cranberries
4
cups shredded romaine lettuce
1/4
cup balsamic dressing
  • 1 Heat oven to 400°F. Line large cookie sheet with parchment paper. Unroll dough on cookie sheet. Bake 14 to 16 minutes or until crust is golden brown. Remove to cooling rack; cool 5 minutes. Tear crust into bite-size pieces; set aside.
  • 2 Meanwhile, in 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add chicken, onion, 1/2 teaspoon salt and 1/4 teaspoon pepper; cook 5 to 7 minutes, stirring occasionally or until chicken is no longer pink in center and onion starts to caramelize. Stir in cranberries; cook an additional 2 to 3 minutes. Place chicken mixture in large serving bowl. Keep warm. Wipe out skillet.
  • 3 In same skillet, add remaining 2 tablespoons oil; heat over medium heat. Add bread pieces; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook 2 to 5 minutes, stirring frequently until golden brown and toasted.
  • 4 Add romaine, bread pieces and dressing to chicken mixture; toss well.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    530
    (
    Calories from Fat
    170),
    % Daily Value
    Total Fat
    19g
    19%
    (Saturated Fat
    3g,
    3%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    25mg
    25%;
    Sodium
    1320mg
    1320%;
    Total Carbohydrate
    70g
    70%
    (Dietary Fiber
    4g
    4%
      Sugars
    18g
    18%
    ),
    Protein
    18g
    18%
    ;
    % Daily Value*:
    Vitamin A
    80%;
    Vitamin C
    2%;
    Calcium
    2%;
    Iron
    20%;
    Exchanges:
    2 Starch; 1/2 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
    Carbohydrate Choices:
    4 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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