Chicken Panzanella Salad Recipe

Chicken Panzanella Salad Recipe

How To Make Chicken Panzanella Salad

Got some stale bread? Use it for this easy-made Chicken Panzanella Salad with shredded chicken, cucumber, tomato, and mini peppers in 30 minutes.

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes



  • 5cupsbread,torn, pieces
  • ¼cupchicken drippings,or chicken stock
  • 4cupschicken,shredded
  • 2medium tomatoes,chopped
  • 1medium cucumber,sliced
  • ½small red onion,sliced thin
  • ¼cupbasil,torn
  • 2tbspextra-virgin olive oil
  • 1tbspwhite wine vinegar
  • coarse salt

Blistered Mini Sweet Peppers (Optional):

  • 8mini sweet peppers,or shishi peppers
  • 1tspextra-virgin olive oil
  • coarse salt


  1. Toast the bread: If the bread is very stale and crunchy, there’s no need to toast the bread. Just tear it into pieces.

  2. If using fairly fresh bread, spread the pieces out on a baking sheet in a single layer, then toast at 400 degrees F for about 10 minutes.

  3. When the bread is toasted, spread the pieces on a large serving platter in a single layer or close to it.

  4. Drizzle with chicken drippings or chicken stock.

To Assemble:

  1. Spread the shredded chicken evenly over the bread.

  2. Do the same with the tomatoes, cucumbers, red onion, and basil.

  3. Drizzle the whole salad with extra-virgin olive oil, white wine vinegar, and sprinkle with coarse salt.

Blistered Peppers (Optional):

  1. In a small or medium skillet, add a drizzle of oil over medium-high heat.

  2. Add the peppers and let sit, untouched, for 3 to 4 minutes or until the peppers start to blister.

  3. Turn them all over and let them blister on the other side for a few minutes.

  4. Remove the peppers from the skillet and sprinkle with coarse salt.

  5. Chop and serve on top of the panzanella salad.

Recipe Notes

  • Own roasted chicken or store-bought rotisserie chicken can be used in this recipe.
  • Salad leftovers will keep in the fridge for up to 2 days.


  • Calories: 621.29kcal
  • Fat: 32.82g
  • Saturated Fat: 7.99g
  • Trans Fat: 0.16g
  • Monounsaturated Fat: 15.36g
  • Polyunsaturated Fat: 6.63g
  • Carbohydrates: 44.12g
  • Fiber: 8.21g
  • Sugar: 15.95g
  • Protein: 36.46g
  • Cholesterol: 111.56mg
  • Sodium: 1349.01mg
  • Calcium: 120.85mg
  • Potassium: 1123.33mg
  • Iron: 4.56mg
  • Vitamin A: 467.44µg
  • Vitamin C: 317.43mg
Want to share your experience making this Chicken Panzanella Salad or discuss variations on the recipe? Join the conversation in the Recipe Sharing forum!

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