Spring Chicken Panzanella Salad

Ingredients

For the Chicken

• 2 boneless skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• Salt and black pepper to taste

For the Salad

• 3 cups crusty bread, cubed
• 1 cup asparagus, cut into bite-size pieces
• 1 cup cucumber, sliced
• 1 cup cherry tomatoes, halved
• ½ cup radishes, thinly sliced
• ¼ cup red onion, thinly sliced
• ¼ cup fresh basil leaves
• 2 tablespoons fresh parsley, chopped
• ¼ cup crumbled feta or shaved parmesan

For the Dressing

• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and black pepper to taste

Instructions

1. Toast the Bread

1. Preheat oven to 400°F (200°C).
2. Spread bread cubes on a baking sheet.
3. Drizzle lightly with olive oil and toast for 10–12 minutes until golden and crisp.

2. Cook the Chicken

1. Season chicken with Italian seasoning, garlic powder, salt, and pepper.
2. Heat olive oil in a skillet over medium heat.
3. Cook chicken 5–6 minutes per side until fully cooked.
4. Rest for 5 minutes, then slice.

3. Blanch the Asparagus

1. Bring water to a boil.
2. Cook asparagus for 2 minutes.
3. Transfer immediately to ice water to keep it bright and crisp.

4. Make the Dressing

Whisk together olive oil, vinegar, lemon juice, Dijon mustard, honey, salt, and pepper.

5. Assemble the Salad

1. In a large bowl, combine toasted bread, asparagus, cucumber, tomatoes, radishes, onion, basil, and parsley.
2. Add sliced chicken.
3. Toss gently with dressing.
4. Top with feta or parmesan.

6. Serve

Let the salad sit for 5 minutes before serving so the bread absorbs some dressing while staying slightly crisp.

Tips

• Use day-old rustic bread for the best texture.
• Don’t overdress the salad; panzanella should stay lightly crisp.
• Grill the chicken for smoky flavor.
• Add peas or snap peas for extra spring freshness.
• Chill vegetables before assembling for a refreshing salad.
• If making ahead, keep bread separate until serving time.

Optional Variations

• Swap chicken for grilled shrimp or salmon.
• Use burrata instead of feta for creaminess.
• Add avocado for richness.
• Include arugula or spinach for extra greens.
• Make it vegetarian by replacing chicken with chickpeas.

Serving Suggestions

Pairs well with:

• Lemon sparkling water
• Chilled white wine
• Soup or roasted vegetables
• Fresh fruit salad

Fresh, colorful, and satisfying — Spring Chicken Panzanella Salad is a perfect seasonal meal.