Chicken Panzanella Salad

jbond80

Chicken Panzanella Salad

1 whole wheat pita pocket, cut into 6ths
Nonstick cooking spray, preferably olive oil
2tbs fresh lemon juice
1tbs white wine vinegar
1/4tsp sugar
1/4tsp dijon mustard
1 large pinch lemon zest
11/2tbsp virgin olive oil
1 pinch ground black pepper
1 cup diced cooked skinless white meat chicken
2 cups shredded bibb lettuce
1 medium tomato, cut into 8ths
1/2 cup cannellini beans, rinsed & drained
1/4 cucumber, thinly sliced
4 thin slices vidalia onion
1/4 red bell pepper, thinly sliced
1/4 yellow bell pepper, thinly sliced

Spray pita with cooking spray. Toast in a 400F oven 8-10mins, until golden brown, set aside.
Whisk lemon juice, vinegar, sugar, mustart & lemon zest together in a small bowl. Add olive oil & pepper. Whisk well to combine. Set aside.
Place emaining ingredients in a medium salad bowl and toss with dressing. Crumble toasted pita into large chips. Add to salad, toss well & serve.

356cal, 14g fat(2g sat), 30g carb, 416mg sodium, 7g fiber, 30g protein.