Spring Chicken Panzanella Salad
Spring Chicken Panzanella Salad is a vibrant, refreshing dish that celebrates the flavors of spring. With tender grilled chicken, colorful heirloom tomatoes, crisp cucumbers, and crunchy bread soaked in a tangy dressing, this salad is perfect for picnics or casual gatherings. It’s an easy-to-make recipe that transforms simple ingredients into a stunning meal that will impress your family and friends.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Total Time: 31 minutes
- Yield: Serves 6
- Category: Salad
- Method: Grilling/Skillet
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 2 cups heirloom tomatoes, diced
- 1 large English cucumber, sliced
- 1 small red onion, thinly sliced
- 1 cup fresh basil leaves, torn
- 4 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 4 cups day-old crusty baguette, torn into pieces
Instructions
- Preheat grill or skillet over medium heat. Season chicken breasts with salt and pepper. Cook for about 7-8 minutes per side until golden brown and cooked through.
- Let chicken rest for five minutes before slicing it into bite-sized pieces.
- In a large bowl, combine diced tomatoes, cucumber slices, red onion, and basil leaves. Drizzle with olive oil and balsamic vinegar; season with salt and pepper to taste.
- Add torn bread pieces to the veggie mix and toss gently.
- Incorporate sliced chicken and any remaining juices. Mix thoroughly but gently.
- Allow salad to sit for 10 minutes before serving to enhance flavors.
Nutrition
- Serving Size: 1 cup (approx. 250g)
- Calories: 360
- Sugar: 3g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Use day-old bread for better absorption of dressing without becoming soggy. Feel free to customize with seasonal veggies like asparagus or radishes. For a vegetarian version, swap chicken with roasted chickpeas or marinated tofu.