Balsamic Chicken Cranberry Panzanella

(3)
4 reviews.
  • 20 min prep time
  • 30 min total time
  • 7 ingredients
  • 4 servings

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

Directions

  1. 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. 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. 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. 4 Add romaine, bread pieces and dressing to chicken mixture; toss well.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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