Description
Delightful Spring Chicken Panzanella Salad is a vibrant Italian-inspired main course that combines tender cooked chicken, crisp toasted sourdough bread cubes, fresh asparagus, cherry tomatoes, cucumber, and fragrant herbs, all tossed in a tangy red wine vinaigrette and topped with shaved Parmesan cheese. This refreshing and hearty salad is perfect for springtime meals and offers a balanced mix of textures and 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 & Toasting
- 2 tablespoons olive oil (for 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
- Preheat and toast bread cubes: Preheat your oven to 375°F (190°C). Spread the bread cubes evenly on a baking sheet and drizzle with 2 tablespoons of olive oil. Toss the cubes gently to ensure they are well coated. Bake in the oven for 10 to 12 minutes, or until the cubes turn golden and crisp. Remove from oven and let cool completely to maintain crunchiness.
- Blanch asparagus: Bring a pot of salted water to a boil. Add the asparagus pieces and blanch for 2 minutes to soften slightly while preserving their bright green color. Immediately transfer the asparagus to an ice bath to stop the cooking process. Drain well once cooled.
- Combine salad components: In a large mixing bowl, combine the cooked chicken, toasted bread cubes, cherry tomatoes, cucumber, blanched asparagus, red onion, torn basil leaves, and chopped parsley. Toss gently to mix all ingredients evenly.
- Prepare dressing: In a small bowl, whisk together the 1/4 cup olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper until the dressing is fully emulsified and smooth.
- Toss salad and marinate: Pour the dressing over the salad mixture and toss gently to evenly coat all the ingredients. Allow the salad to rest for 15 to 20 minutes so that the flavors meld together and the bread softens slightly without losing all crunch.
- Serve: Just before serving, sprinkle the salad with shaved Parmesan cheese for a creamy, umami finish. Serve at room temperature or slightly chilled.
Notes
- Use rotisserie chicken for a quick, flavorful protein option.
- For an extra bright flavor, add a squeeze of fresh lemon juice before serving.
- If preparing the salad ahead of time, keep the toasted bread cubes separate and toss them in just before serving to preserve their texture.
