Description
Delight in this fresh and vibrant Spring Chicken Panzanella Salad, combining tender cooked chicken, crisp toasted bread cubes, and a medley of seasonal vegetables all tossed in a flavorful red wine vinegar dressing and topped with shaved Parmesan cheese. Perfect as a wholesome main course that captures the essence of Italian cuisine with bright spring flavors.
Ingredients
Scale
Salad Ingredients
- 3 cups cooked chicken breast, diced or shredded
- 4 cups crusty day-old sourdough or Italian bread, cut into 1-inch cubes
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, sliced
- 1 cup asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup thinly sliced red onion
- 1/2 cup fresh basil leaves, torn
- 2 tablespoons fresh parsley, chopped
- 1/4 cup shaved Parmesan cheese
Dressing and Toasting
- 2 tablespoons olive oil (for toasting bread cubes)
- 1/4 cup olive oil (for dressing)
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Toast the Bread Cubes: Preheat your oven to 375 degrees F. Spread the bread cubes evenly on a baking sheet and drizzle with 2 tablespoons of olive oil. Toss to coat all pieces well, then bake for 10 to 12 minutes until they are golden brown and crisp. Remove from the oven and let them cool.
- Prepare the Asparagus: Bring a pot of salted water to a boil. Blanch the asparagus by cooking it in the boiling water for 2 minutes, then immediately transfer it to an ice bath to stop the cooking process and preserve its vibrant green color. Drain thoroughly once cooled.
- Combine the Salad Ingredients: In a large bowl, add the cooked chicken, toasted bread cubes, cherry tomatoes, sliced cucumber, blanched asparagus, thinly sliced red onion, torn basil leaves, and chopped parsley. Gently toss these ingredients together.
- Make the Dressing: In a small bowl, whisk together 1/4 cup olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper until the mixture is emulsified and well blended.
- Toss the Salad: Pour the dressing over the salad ingredients and toss gently to combine all components evenly without breaking the bread cubes.
- Let it Rest: Allow the salad to sit at room temperature for 15 to 20 minutes so the flavors can meld and the bread soaks up the dressing nicely.
- Serve: Just before serving, sprinkle the salad with shaved Parmesan cheese to add a savory finishing touch.
Notes
- Use rotisserie chicken for a quick, flavorful shortcut.
- Add a squeeze of fresh lemon juice before serving to brighten the flavors even more.
- If preparing the salad ahead of time, keep the toasted bread cubes separate and add them just before serving to maintain their crisp texture.
