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–+ servings

Vibrant Spring Chicken Panzanella Salad for Fresh Flavor Fun

This Spring Chicken Panzanella Salad is a fresh and satisfying dish bursting with vibrant flavors and textures.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 5 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 or leftover rotisserie chicken for convenience
  • 1 teaspoon kosher salt divided for seasoning both chicken and croutons
  • 1 teaspoon finely ground black pepper to taste
  • 2 tablespoons extra-virgin olive oil reserve some for croutons
For the Croutons
  • 4 slices white country-style bread or fresh sourdough as an alternative
  • 1 clove garlic finely chopped
For the Dressing
  • 3 tablespoons red wine vinegar can substitute with white vinegar
  • 1 tablespoon Dijon mustard or whole grain mustard for texture
For the Salad
  • 4 cups mixed greens or substitute with spinach or arugula
  • 1 cup asparagus sliced on a diagonal
  • 1 cup snap peas sliced in half on a diagonal
  • 2 tablespoons fresh dill or dried dill as a substitute
  • 2 tablespoons fresh mint leaves or use basil

Equipment

  • Oven
  • baking sheet
  • Mixing bowl
  • small bowl

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C). Season the chicken breasts with salt and pepper, drizzle with olive oil, and roast for 35–40 minutes until golden.
  2. Prepare the croutons by tearing bread into pieces, mixing with olive oil, garlic, and salt, then toasting in the oven for 10–12 minutes.
  3. Whisk together red wine vinegar and Dijon mustard, then gradually add remaining olive oil until well combined.
  4. Shred the chicken into bite-sized pieces once cooked and rested.
  5. Combine mixed greens, asparagus, snap peas, and shredded chicken in a bowl.
  6. Just before serving, add croutons and drizzle the dressing over the salad, tossing gently to combine.
  7. Serve the salad garnished with chopped dill and mint leaves.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 3gVitamin A: 2500IUVitamin C: 30mgCalcium: 100mgIron: 2mg

Notes

Choose seasonal vegetables for optimal flavor. Avoid overcooking the chicken to maintain moisture. Add dressing just before serving to keep the salad crisp.

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