Spring Panzanella With Grilled Chicken – A Fresh, Satisfying Salad

Spring means crunchy veggies, bright herbs, and meals that feel light but still fill you up. This Spring Panzanella with Grilled Chicken does exactly that. It’s a classic bread salad with a seasonal twist, adding sweet peas, asparagus, and lemony vinaigrette.

The grilled chicken brings protein and smoky flavor, while the toasted bread soaks up all the juices. It’s easy enough for a weeknight and pretty enough for company.

What Makes This Recipe So Good

• Balanced texture: You get crisp asparagus, juicy tomatoes, creamy mozzarella, and golden, toasty bread in every bite.
• Bright, clean flavors: A lemon-garlic vinaigrette ties everything together without weighing it down.
• Meal-worthy: Grilled chicken adds satisfying protein so this salad eats like dinner, not a side.
• Flexible: Swap in what’s fresh—radishes, sugar snap peas, or arugula all fit right in.
• Make-ahead friendly: The components can be prepped ahead and tossed right before serving.

What You’ll Need

• For the salad:
  • 1 rustic loaf (about 12 ounces), such as ciabatta or sourdough, cut into 1-inch cubes
  • 1 lb boneless, skinless chicken breasts (or thighs)
  • 1 bunch asparagus, trimmed and cut into 1–2 inch pieces
  • 1 cup cherry tomatoes, halved
  • 1 cup English cucumber, chopped
  • 1 cup fresh or thawed peas
  • 1 small red onion or 2 shallots, thinly sliced
  • 1 cup small mozzarella balls (bocconcini), halved, or 4 oz fresh mozzarella torn
  • 2 cups baby arugula or mixed spring greens
  • 1/2 cup fresh basil leaves, torn
  • 1/4 cup fresh mint leaves, torn (optional but lovely)
  • Olive oil, salt, and black pepper
• For the lemon-garlic vinaigrette:
  • 1 large lemon, zested and juiced (about 3 tbsp juice)
  • 1 small garlic clove, finely grated
  • 1 tsp Dijon mustard
  • 1 tsp honey (or maple syrup)
  • 1/3 cup extra-virgin olive oil
  • 1/2 tsp kosher salt, plus more to taste
  • Freshly ground black pepper
• For the chicken marinade (optional but recommended):
  • 1 tbsp olive oil
  • 1 tsp lemon zest
  • 1 tsp dried oregano or Italian seasoning
  • 1/2 tsp kosher salt and a few grinds black pepper

Instructions

1. Marinate the chicken. In a bowl, combine olive oil, lemon zest, oregano, salt, and pepper. Coat the chicken and set aside for 15–30 minutes at room temperature, or up to 8 hours in the fridge.
2. Make the vinaigrette. In a jar or small bowl, whisk lemon juice, zest, garlic, Dijon, and honey.

   Slowly whisk in olive oil until emulsified. Season with salt and pepper. Set aside.
3. Toast the bread. Heat the oven to 400°F (200°C).

   Toss bread cubes with a drizzle of olive oil, salt, and pepper. Spread on a sheet pan and bake 8–12 minutes until golden and crisp at the edges but still a bit tender inside. Cool slightly.

4. Blanch the asparagus and peas. Bring a small pot of salted water to a boil.

   Add asparagus and cook 1–2 minutes, then add peas for 30 seconds. Drain and rinse under cold water to stop the cooking. Pat dry.

5. Grill the chicken. Heat a grill or grill pan over medium-high.

   Oil the grates. Grill chicken 4–6 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C). Rest 5 minutes, then slice.
6. Prep the veggies. Halve the tomatoes, chop the cucumber, and thinly slice the onion or shallots.

   Tear the mozzarella if not using bocconcini. Rinse and dry the greens.

7. Toss the salad base. In a large bowl, combine toasted bread, asparagus, peas, tomatoes, cucumber, onion, mozzarella, and half the basil and mint. Drizzle with about half the vinaigrette and toss gently to coat.

   Let it sit 5–10 minutes so the bread absorbs some dressing.

8. Add greens and chicken. Add arugula and sliced chicken to the bowl. Drizzle with more vinaigrette to taste. Toss gently.

   Season with additional salt and pepper if needed.

9. Finish and serve. Scatter remaining herbs on top. For extra brightness, add a final squeeze of lemon. Serve right away while the bread still has a little crunch.

Storage Instructions

Panzanella is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 1 day.

The bread will soften more as it sits. If you plan ahead, store components separately: keep the bread, greens, and dressing apart, then toss before serving.

Cooked chicken keeps well in the fridge for 3–4 days. If making ahead, slice the chicken just before assembling to keep it juicy.

Avoid freezing this dish—fresh vegetables and bread don’t thaw well.

Why This Is Good for You

• Lean protein: Grilled chicken supports muscle repair and keeps you feeling full.
• Fiber and vitamins: Asparagus, peas, tomatoes, and greens bring fiber, vitamin C, vitamin K, folate, and antioxidants.
• Healthy fats: The extra-virgin olive oil provides heart-healthy monounsaturated fats.
• Balanced meal: You get a smart mix of protein, complex carbs, and veggies in one bowl.

What Not to Do

• Don’t soak the bread. You want it toasted and sturdy so it absorbs dressing without turning mushy.
• Don’t overdress early. Add some vinaigrette, rest briefly, then adjust. Too much too soon can make the salad soggy.
• Don’t skip resting the chicken. A quick 5-minute rest keeps it juicy and easier to slice.
• Don’t boil asparagus too long. Overcooked asparagus gets dull and limp. Keep it crisp-tender.
• Don’t forget salt. Proper seasoning wakes up all the spring flavors.

Variations You Can Try

• Swap the protein: Use grilled shrimp, salmon, or chickpeas for a pescatarian or vegetarian twist.
• Change the bread: Try whole-grain sourdough or a seeded loaf for extra texture and nutrition.
• Add more spring produce: Radishes, sugar snap peas, or thinly shaved fennel add crunch and zing.
• Herb boost: Chives or dill bring a soft oniony or fresh grassy note.
• Creamy touch: Swap mozzarella for crumbled feta or goat cheese for a tangier bite.
• Grill the bread: For smoky edges, grill thick bread slices, then cut into cubes.
• Gluten-free: Use your favorite sturdy gluten-free loaf and toast it well.
• Dairy-free: Skip the cheese and add avocado or toasted pine nuts for richness.

FAQ

Can I make the salad ahead of time?

Partially.

You can prep the dressing, grill the chicken, toast the bread, and chop the vegetables ahead. Store them separately. Toss everything with the vinaigrette just before serving to keep the textures fresh.

What if I don’t have a grill?

Use a grill pan or a cast-iron skillet on the stove.

You can also roast the chicken at 425°F (220°C) for 18–22 minutes, depending on thickness, then slice after resting.

How do I keep the red onion from being too sharp?

Soak the sliced onion in cold water with a pinch of salt for 10 minutes, then drain and pat dry. This softens the bite without losing flavor.

Can I use frozen peas?

Yes. Thaw them under cool water and drain well.

If you prefer a brighter green, blanch them for 30 seconds and rinse under cold water.

What’s the best bread for panzanella?

Choose a rustic, open-crumb loaf like ciabatta or sourdough. Day-old bread works well because it toasts nicely and holds up to the dressing.

How can I make it more filling?

Add an extra chicken breast, a can of drained cannellini beans, or more mozzarella. You can also increase the bread slightly, though keep the dressing balanced.

Is there a way to make it lower carb?

Use less bread and add more crunchy vegetables like cucumbers, snap peas, or radishes.

You’ll still get the panzanella spirit with lighter carbs.

What wine pairs well with this salad?

A crisp white like Sauvignon Blanc or a light Pinot Grigio works beautifully. For red, try a chilled Gamay or a light Pinot Noir.

Wrapping Up

This Spring Panzanella with Grilled Chicken is bright, hearty, and easy to customize with whatever looks best at the market. It’s a feel-good dinner that doesn’t take much effort yet tastes special.

Keep the bread toasty, the veggies crisp, and the dressing zippy, and you can’t go wrong. Enjoy it on a sunny evening with good company and a squeeze of lemon on top.