Go Back
–+ servings
Spring Chicken Panzanella Salad

Spring Chicken Panzanella Salad: A Fresh Twist for Spring!

A vibrant Spring Chicken Panzanella Salad that combines crisp asparagus, tender greens, and juicy chicken, celebrating the season’s freshness.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salad
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 pieces bone-in, skin-on chicken breasts Substitute with leftover rotisserie chicken for quick prep.
  • 1 teaspoon kosher salt Can be replaced with sea salt.
  • 1 teaspoon ground black pepper Adjust according to preference.
  • 5 cups mixed greens Feel free to mix with your favorites.
  • 1 bunch asparagus Use green beans if preferred.
  • 1 cup snap peas Sugar snap peas are also a good option.
  • 0.25 cup fresh dill Can substitute with dried herbs.
  • 0.25 cup fresh mint Can substitute with dried herbs.
For the Croutons
  • 4 slices white country-style bread Fresh bread offers better flavor.
  • 3 tablespoons extra-virgin olive oil Avocado oil can be used as an alternative.
  • 1 clove garlic Garlic powder works if fresh is unavailable.
For the Vinaigrette
  • 3 tablespoons red wine vinegar Balsamic vinegar can be considered for a sweeter profile.
  • 1 tablespoon Dijon mustard Can be omitted for a milder taste.

Equipment

  • Oven
  • Baking sheet
  • Large bowl
  • Small Bowl or Jar

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Pat the chicken breasts dry and season with salt and pepper. Roast for 25 to 30 minutes until cooked through.
  2. Cut the bread into bite-sized pieces. Toss with olive oil and minced garlic, then toast in the oven for 10 to 12 minutes until golden brown.
  3. Combine red wine vinegar, Dijon mustard, and remaining olive oil in a bowl. Whisk until emulsified, then season with salt and pepper.
  4. Let the chicken cool, then shred it into bite-sized pieces.
  5. In a large bowl, combine mixed greens, asparagus, snap peas, and shredded chicken. Add dill and mint, then toss gently.
  6. Drizzle vinaigrette over the salad and toss gently to coat. Add croutons just before serving.
  7. Transfer the salad to a serving platter and enjoy immediately with crispy croutons.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 80mgSodium: 600mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 1500IUVitamin C: 30mgCalcium: 100mgIron: 2mg

Notes

Best enjoyed fresh; store leftovers in the fridge for up to 3 days, keeping croutons separate.

Tried this recipe?

Let us know how it was!