Description
A delightful Spring Chicken Panzanella Salad featuring juicy roasted chicken, crisp asparagus and snap peas, mixed greens, and crunchy homemade croutons all tossed in a bright, tangy red wine vinaigrette infused with fresh dill and mint. This salad blends warm roasted flavors with fresh, crisp vegetables for a light yet satisfying meal perfect for spring or summer.
Ingredients
Scale
Chicken and Seasoning
- 1 lb. bone-in, skin-on chicken breasts (1 large or 2 small)
- 2 tsp. kosher salt, divided
- 3/4 tsp. finely ground black pepper, divided
- 1/4 cup plus 3 tbsp. extra-virgin olive oil, divided
Croutons
- 6 oz. white country-style bread, torn into 3/4″ pieces
- 1 clove garlic, finely chopped
Dressing
- 2 tbsp. red wine vinegar
- 1 tsp. Dijon mustard
- 1/4 cup extra-virgin olive oil
- 1/2 tsp. salt
- 1/4 tsp. black pepper
Salad Vegetables and Herbs
- 6 oz. mixed greens
- 4 oz. asparagus, sliced diagonally into 2″ pieces
- 4 oz. snap peas, sliced in half diagonally
- 1/4 cup fresh dill, plus more for serving
- 1/4 cup fresh mint leaves, plus more for serving
Instructions
- Preheat and season chicken. Preheat your oven to 400°F. Pat the chicken dry thoroughly with paper towels to ensure crisp skin. Season all over with 1 teaspoon kosher salt and 1/2 teaspoon finely ground black pepper evenly.
- Sear chicken on stovetop. Heat 1 tablespoon of olive oil in a large ovenproof skillet over medium heat. Arrange the chicken skin-side down in the skillet, cooking undisturbed until the skin is golden brown and crisp, about 8 to 10 minutes. Flip the chicken and cook the other side lightly browned for 2 to 3 minutes. Then, turn the chicken on its side and cook for 1 to 2 minutes more to render any remaining fat.
- Roast chicken in oven. Transfer the skillet to the preheated oven and roast until an instant-read thermometer inserted in the thickest part registers 165°F, approximately 20 to 30 minutes. Remove from the oven and transfer the chicken to a cutting board. Let it cool for at least 10 minutes to rest and retain juices.
- Prepare croutons. While the chicken cooks, toss torn bread pieces with 2 tablespoons olive oil and 1/2 teaspoon kosher salt in a large bowl. Spread the bread evenly on a large metal baking sheet. Bake in the oven concurrently or separately until golden brown and crisp, about 8 to 10 minutes. Remove and cool completely.
- Shred chicken meat. Once cooled, remove and discard chicken skin. Shred the chicken breasts into bite-sized pieces and place them back into the reserved mixing bowl.
- Make the dressing. In another large bowl, whisk together finely chopped garlic, red wine vinegar, Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. While whisking constantly, slowly drizzle in remaining 1/4 cup olive oil until the vinaigrette is fully emulsified, smooth, and slightly thickened.
- Toss chicken and croutons with dressing. Pour about one-third of the dressing into the bowl with shredded chicken and toss to coat evenly. Add the cooled croutons and toss gently to combine all flavors.
- Toss greens and vegetables. Add the mixed greens, sliced asparagus, snap peas, fresh dill, and mint to the remaining dressing in the bowl. Toss thoroughly to evenly coat all the fresh vegetables and herbs.
- Assemble and serve. Arrange the dressed greens and vegetables on a large platter or individual serving plates. Top with the dressed chicken and croutons. Garnish with additional fresh dill and mint if desired for a burst of herbal freshness. Serve immediately for optimal texture and flavor.
Notes
- The combination of roasted chicken, crisp spring vegetables, fresh greens, and homemade croutons makes for a balanced, light yet hearty salad perfect for warm-weather meals.
- Patting the chicken dry and searing it before roasting ensures crispy skin and juicy meat.
- Using fresh herbs like dill and mint adds brightness and a unique flavor profile to the classic panzanella salad.
- Croutons can be prepared in advance and stored in an airtight container to save time.
- This salad is best served fresh to maintain the crispness of the greens and croutons.
Nutrition
- Serving Size: 1 serving
- Calories: 551
- Sugar: 4 g
- Sodium: 686 mg
- Fat: 36 g
- Saturated Fat: 7 g
- Unsaturated Fat: 29 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 73 mg
