Description
A vibrant spring chicken panzanella salad made with grilled chicken, toasted bread cubes, cherry tomatoes, cucumber, and fresh herbs tossed in a light vinaigrette.
Ingredients
Scale
- 2 large boneless skinless chicken breasts
- 3 tablespoons olive oil
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 4 cups crusty bread, cubed
- 1 pint cherry tomatoes, halved
- 1 English cucumber, chopped
- 1/4 cup thinly sliced red onion
- 1/4 cup fresh basil, torn
- 2 cups mixed spring greens
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
Instructions
- Preheat oven to 400°F. Toss bread cubes with 1 tablespoon olive oil and toast for 10 to 12 minutes until golden.
- Season chicken with salt and black pepper and cook in a skillet with 1 tablespoon olive oil for 6 to 7 minutes per side until cooked through. Let rest and slice.
- Whisk remaining olive oil, red wine vinegar, and Dijon mustard to make vinaigrette.
- In a large bowl combine toasted bread, tomatoes, cucumber, red onion, basil, and greens.
- Add sliced chicken and drizzle with vinaigrette.
- Toss gently and let sit 5 to 10 minutes before serving.
Notes
- Use day old bread for best texture.
- Let chicken rest before slicing.
- Dress salad shortly before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 85mg
Keywords: spring chicken panzanella salad, grilled chicken bread salad, Italian bread salad with chicken, fresh spring salad recipe