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Spring Chicken Panzanella Salad

A close-up of a vibrant Spring chicken panzanella salad featuring shredded chicken, croutons, cherry tomatoes, asparagus, and peas.
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Make this fresh spring panzanella salad with shredded chicken, crisp asparagus, and sweet peas for a light yet satisfying healthy lunch bowl.

Ingredients

Scale
  • 2 cups cooked chicken breast, shredded
  • 4 cups day-old crusty bread, torn into 1-inch pieces
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 1 cup fresh or frozen peas (if frozen, do not thaw)
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh basil leaves, torn
  • 1/4 cup olive oil, divided
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 375°F. Toss the torn bread pieces with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Bake for 10 to 12 minutes, or until golden brown and crispy. Set aside to cool.
  2. Blanch the asparagus pieces in boiling salted water for 2 minutes until bright green and tender-crisp. Immediately transfer them to an ice bath to stop the cooking. Drain well.
  3. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, red wine vinegar, Dijon mustard, and minced garlic. Season with salt and pepper. This is your dressing.
  4. In a large bowl, combine the shredded chicken, blanched asparagus, peas, cherry tomatoes, and sliced red onion.
  5. Add the cooled croutons and torn basil to the bowl.
  6. Pour the dressing over the salad ingredients. Gently toss everything together until lightly coated. Let the salad sit for 10 minutes so the bread absorbs some of the dressing.
  7. Taste and adjust seasoning if needed before serving your vibrant chicken salad recipe.

Notes

  • For the best texture, use bread that is slightly stale. If your bread is very fresh, toast it slightly longer.
  • If you are preparing this ahead of time, keep the croutons separate and add them just before serving to prevent them from becoming too soggy.
  • This recipe works well with rotisserie chicken for quick preparation.

Nutrition

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