Cookwith

Name: Mediterranean Chicken Panzanella Salad
Prep time: 25 min
Total time: 25 min
Yield: 2 servings
Ingredients: 1 cooked chicken breast, shredded or cubed; 2 cups crusty bread, cut into 1-inch cubes (day-old preferred); 1 cup cherry tomatoes, halved; 1/2 English cucumber, diced; 1/4 small red onion, thinly sliced; 1/4 cup Kalamata olives, pitted and halved; 1/4 cup crumbled feta cheese; 2 tbsp extra-virgin olive oil; 1 tbsp red wine vinegar; 1 tsp Dijon mustard; 1 small garlic clove, minced; 1/2 tsp dried oregano; 1/4 tsp kosher salt, plus more to taste; 1/4 tsp freshly cracked black pepper; Fresh basil leaves, torn (for garnish)

Mediterranean Chicken Panzanella Salad

CrunchyTomato7761

This Mediterranean Chicken Panzanella Salad is the perfect way to transform a leftover chicken breast into a vibrant, hearty meal. Toasted bread cubes soak up a tangy, herbaceous dressing, while ripe tomatoes, crisp cucumber, briny olives, and creamy feta bring classic Mediterranean flavors and a medley of textures. Fresh basil adds aromatic lift and a pop of color. It’s a delicious, satisfying salad that’s ready in under 30 minutes and ideal for warm days or anytime you crave something fresh and lively.

Ingredients

Instructions

Preheat oven to 400°F (200°C). Spread bread cubes on a baking sheet and toast for 8-10 minutes, tossing halfway, until golden and crisp. Cool slightly.
In a large bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and black pepper to make the dressing.
Add the toasted bread, chicken, cherry tomatoes, cucumber, red onion, and olives to the bowl with the dressing. Toss well to combine and let sit for 10 minutes so the bread absorbs the flavors.
Just before serving, add feta cheese and most of the basil. Gently toss again, taste, and adjust seasoning as needed.
Transfer to a serving platter or bowl, garnish with remaining basil, and serve immediately.