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Spring Chicken Panzanella Salad Recipe

4.8 from 75 reviews
  • Author: Julia
  • Prep Time: 10 min
  • Cook Time: 50 min
  • Total Time: 1 hr 15 min
  • Yield: 4 servings
  • Category: Salad
  • Method: Roasting
  • Cuisine: Italian

Description

A vibrant Spring Chicken Panzanella Salad featuring roasted bone-in, skin-on chicken breasts paired with crunchy homemade croutons, fresh asparagus, snap peas, mixed greens, and fragrant herbs, all dressed in a tangy red wine vinegar and Dijon mustard vinaigrette. This salad is a perfect balance of lightness and heartiness, ideal for a refreshing yet satisfying meal.

Ingredients

Scale

Chicken

  • 1 lb. bone-in, skin-on chicken breasts (1 large or 2 small)
  • 2 tsp. kosher salt, divided
  • 3/4 tsp. finely ground black pepper, divided
  • 1/4 cup plus 3 tbsp. extra-virgin olive oil, divided

Bread & Croutons

  • 6 oz. white country-style bread, torn into 3/4″ pieces
  • 1 clove garlic, finely chopped
  • 2 tbsp. red wine vinegar
  • 1 tsp. Dijon mustard

Vegetables & Herbs

  • 6 oz. mixed greens
  • 4 oz. asparagus, sliced diagonally into 2″ pieces
  • 4 oz. snap peas, sliced in half diagonally
  • 1/4 cup fresh dill, plus more for serving
  • 1/4 cup fresh mint leaves, plus more for serving

Instructions

  1. Preheat and Prepare Chicken: Preheat your oven to 400°F (204°C). Pat the chicken breasts dry thoroughly with paper towels. Season all sides evenly with 1 teaspoon kosher salt and 1/2 teaspoon finely ground black pepper.
  2. Sear Chicken on Stovetop: In a large ovenproof skillet, heat 1 tablespoon of extra-virgin olive oil over medium heat. Place the chicken skin-side down in the skillet and cook undisturbed until the skin turns golden brown and crispy, about 8 to 10 minutes. Flip the chicken and cook the other side until lightly browned, about 2 to 3 minutes. Turn the chicken on its side using tongs and brown the edges for 1 to 2 minutes more for even coloring.
  3. Roast Chicken in Oven: Transfer the skillet with the chicken directly into the preheated oven. Roast until the internal temperature reaches 165°F (74°C), generally taking another 20 to 30 minutes. Remove the skillet from the oven, transfer the chicken to a cutting board, and allow it to cool for at least 10 minutes before shredding.
  4. Make Croutons: Meanwhile, toss the torn bread pieces with 2 tablespoons of olive oil and 1/2 teaspoon kosher salt in a large bowl. Spread the coated bread evenly on a large metal baking sheet. Bake in the oven until golden brown and crisp, about 8 to 10 minutes. Remove and let cool slightly.
  5. Shred Chicken and Prepare Dressing: Once cooled, remove the skin from the roasted chicken and discard it. Shred the meat into bite-sized pieces and place into the reserved large bowl. In another large bowl, whisk together the chopped garlic, red wine vinegar, Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Slowly stream in the remaining 1/4 cup olive oil while whisking constantly, until the dressing is emulsified.
  6. Toss Chicken with Dressing and Croutons: Add about one-third of the vinaigrette dressing to the shredded chicken and toss well to coat. Add the baked croutons to the chicken mixture and toss gently to combine.
  7. Toss Vegetables and Greens: Add the mixed greens, sliced asparagus, snap peas, fresh dill, and fresh mint to the remaining dressing. Toss thoroughly until everything is evenly coated.
  8. Assemble Salad: Arrange the dressed greens and vegetables on a serving platter or individual plates. Top with the dressed chicken and croutons mixture. Garnish with additional fresh dill and mint leaves as desired. Serve immediately for the best texture and flavor.

Notes

  • This salad combines roasted chicken and crispy homemade croutons with fresh spring vegetables for a balanced and refreshing meal.
  • Using bone-in, skin-on chicken breasts adds flavor and moisture to the meat.
  • Be careful not to overbake the chicken—use an instant-read thermometer for perfect doneness.
  • The vinaigrette can be adjusted with more or less vinegar depending on your taste preference.
  • This salad is best served immediately to preserve the crispness of the croutons and freshness of the greens.

Nutrition

  • Serving Size: 1 serving
  • Calories: 551
  • Sugar: 4 g
  • Sodium: 686 mg
  • Fat: 36 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 29 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 4 g
  • Protein: 30 g
  • Cholesterol: 73 mg

Find it online: https://lazydayrecipes.com/spring-chicken-panzanella-salad-recipe/