Spring Chicken Panzanella Salad Will Chase Away Your Weeknight Late-Winter Blues

Taylor Ann Spencer
·2 min read

Yields: 4 servings

Prep Time: 10 mins

Total Time: 1 hour 15 mins

Ingredients

  • 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 c.

    plus 3 tbsp. extra-virgin olive oil, divided

  • 6 oz.

    white country-style bread, torn into 3/4" pieces

  • 1

    clove garlic, finely chopped

  • 2 tbsp.

    red wine vinegar

  • 1 tsp.

    Dijon mustard

  • 6 oz.

    mixed greens

  • 4 oz.

    asparagus, sliced on a diagonal into 2" pieces

  • 4 oz.

    snap peas, sliced in half on a diagonal

  • 1/4 c.

    fresh dill, plus more for serving

  • 1/4 c.

    fresh mint leaves, plus more for serving

Directions

  1. Preheat oven to 400°. Pat chicken dry with paper towels; season all over with 1 teaspoon salt and 1/2 teaspoon black pepper.

  2. Into a large, ovenproof skillet, pour 1 tablespoon oil. Arrange chicken in pan skin side down. Cook over medium heat, undisturbed, until golden brown on the bottom, 8 to 10 minutes. Turn and continue to cook until lightly browned on the bottom, 2 to 3 minutes. Using tongs, turn chicken on its side and cook until lightly browned, 1 to 2 minutes more.

  3. Transfer skillet to oven and roast until an instant-read thermometer inserted into the center registers 165°, 20 to 30 minutes more. Transfer to a cutting board and let cool at least 10 minutes.

  4. Meanwhile, in a large bowl, toss bread, 2 tablespoons oil, and 1/2 teaspoon salt. Spread on a large metal baking sheet, reserving bowl.

  5. Bake croutons until golden brown and crisp, 8 to 10 minutes. Let cool.

  6. Remove skin from cooled chicken and discard. Shred meat into bite-sized pieces and transfer to reserved bowl.

  7. In another large bowl, whisk garlic, vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Whisking constantly, stream in remaining 1/4 cup oil until emulsified.

  8. Transfer about one-third of dressing to bowl with chicken. Add croutons and toss to combine.

  9. Add greens, asparagus, peas, dill, and mint to remaining dressing and toss to coat. Arrange on a platter or divide among plates. Top with chicken, croutons, and more dill and mint, as desired.

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