Chicken and Apple Panzanella Salad
Prep time
Cook time
Total time
A fall bread salad made with chicken, apples, goat cheese and topped with pomegranate arils and a balsamic maple dressing.
Serves: 6 cups
  • 4 cups cranberry walnut bread, cut into cubes (250 grams)
  • ½ tbsp. olive oil
  • 1 Honey Crisp apple, cored, diced
  • ¼ cup pomegranate arils
  • 8 oz. chicken, cooked, diced or shredded
  • 2 oz goat cheese, crumbled
  • 2 tbsp. balsamic dressing (I used Trader Joe's fat free balsamic)
  • 1 tbsp. maple syrup
  1. Preheat oven to 350 degrees
  2. In a large bowl add cranberry walnut bread and toss with olive oil. Place on a baking sheet and place in the oven for 3 minutes, flip and cook for 2 minutes more. Be sure to watch it, because it seems to burn a little bit quicker than normal croutons.
  3. In the bowl that you tossed the bread in, add apple, pomegranate arils, and chicken. Once bread is cooked at the bread, and goat cheese. Mix until combined.
  4. In a small bowl, mix together balsamic dressing and maple syrup. Mix until well combined. Pour dressing over the salad and mix until everything has been covered in dressing.
  5. You can serve right away or refrigerate until ready to serve.
Calories per cup: 220, Fat: 7, Cholesterol: 29, Sodium: 239, Potassium: 45, Carbs: 28, Fiber: 4, Sugar: 9.7, Protein: 14
Nutrition Information
Serving size: 1 cup
Recipe by PB + P Design at