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Chicken & Roasted Asparagus Panzanella Salad

Chicken & Roasted Asparagus Panzanella Salad

Chicken & Roasted Asparagus Panzanella Salad

A hearty dinner salad that does double duty as an easy weeknight meal and tomorrow's better-than-brown-bag lunch. Asparagus, accented with other veggies, shines in this perfect summer salad.

Ingredients

  • 2 tbsp. olive oil
  • 1 ½ c. grape tomatoes
  • 1 lb. asparagus, ends trimmed, cut diagonally into 2-inch pieces
  • 2 tbsp. balsamic vinegar
  • ½ seedless cucumber, peeled and sliced
  • 1 ½ c. country-style or Italian bread, cut into 3/4-inch cubes
  • 1 lb. boneless, skinless chicken breast halves
  • 1 tbsp. Tomato Basil Garlic Seasoning Blend
  • 2 oz. Kalamata or ripe olives, pitted and coarsely chopped
  • 2 tbsp. Original Blend

Directions

  1. Preheat oven to 400 degrees.
  2. In a roasting pan, toss asparagus with 1 tablespoon oil and 2 tablespoons Original Blend.
  3. Roast until lightly browned and tender, about 10 to 12 minutes, stirring once after 5 minutes.
  4. Meanwhile, sprinkle chicken with remaining tablespoon of Original Blend.
  5. Spray large skillet with cooking spray and bring to medium-high heat.
  6. Add chicken and cook until browned on both sides, 5 minutes.
  7. Reduce heat, cover and simmer until no longer pink.
  8. Cut into bite-size pieces.
  9. In a large bowl, combine asparagus, cucumber, tomatoes, olives and bread.
  10. Toss to combine.
  11. In a small bowl, whisk together remaining tablespoon of olive oil, vinegar and Tomato Basil Garlic Seasoning Blend.
  12. Add chicken pieces.
  13. Pour mixture over salad and toss.