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–+ servings
Spring Chicken Panzanella Salad

Delicious Spring Chicken Panzanella Salad You’ll Love

A vibrant and refreshing Spring Chicken Panzanella Salad, perfect for warm weather gatherings packed with fresh greens and juicy chicken.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces bone-in, skin-on chicken breasts Use rotisserie chicken for convenience
For the Croutons
  • 4 slices white country-style bread Sourdough can serve as an alternative
  • 2 tablespoons extra-virgin olive oil Substitute with avocado oil for a different taste
  • 1 clove garlic Freshly minced garlic is best
  • 1 teaspoon kosher salt Adjust quantity based on personal preference
For the Salad
  • 4 cups mixed greens Spinach or arugula can be alternatives
  • 1 cup asparagus Substitute with green beans if unavailable
  • 1 cup snap peas Substitute with cucumber slices if desired
  • 1 tablespoon fresh dill Dried variants can be used but fresh is preferred
  • 1 tablespoon fresh mint leaves Dried variants can be used but fresh is preferred
For the Vinaigrette
  • 3 tablespoons red wine vinegar Substitute with apple cider vinegar for a different profile
  • 1 tablespoon Dijon mustard Honey mustard can add sweetness
  • 1 teaspoon finely ground black pepper Use white pepper for a milder flavor

Equipment

  • Oven
  • Mixing bowl
  • baking sheet
  • Steamer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Season the chicken breasts with kosher salt and black pepper. Roast for about 45 minutes or until internal temperature reaches 165°F (74°C). Allow the chicken to rest for 5 minutes before shredding.
  2. Tear the bread into bite-sized pieces. Toss with olive oil, salt, and minced garlic until coated. Spread on a baking sheet and toast in the oven for 10-15 minutes until golden and crispy.
  3. Bring water to boil for steaming. Add asparagus and snap peas, cooking for 3-4 minutes until tender yet crisp. Transfer to an ice bath to retain color and drain.
  4. Shred the rested chicken into bite-sized pieces, discarding skin and bones. Set aside in a large mixing bowl.
  5. In the bowl with shredded chicken, add mixed greens, blanched asparagus, snap peas, and croutons. Sprinkle with dill and mint leaves, then gently toss.
  6. Whisk together red wine vinegar, Dijon mustard, and a splash of olive oil in a small bowl until emulsified. Adjust seasoning with salt and pepper.
  7. Pour the vinaigrette over the salad and toss gently to coat. Serve immediately, allowing everyone to dive in.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 28gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 2500IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Store leftover salad in an airtight container for up to 3 days, keeping the croutons separate to maintain their crunch. Freeze components separately for best quality.

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