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Roasted Chicken Panzanella Salad

Roasted Chicken Panzanella Salad
Recipe Date:
May 3, 2024
Serving Size:
Cook Time:
Imperial (US)
Prepare this delicious salad ahead of time. All you need to do is toss it together when you are ready to eat. Who doesn’t love heirloom tomatoes, rustic bread, and roasted chicken; what else could you ask for? Well, maybe a glass of RhoneWolf White Wine. This hearty salad will delight your taste buds and leave you satisfied. – Chef Lisa Scott
  • 1 small, whole chicken
  • Salt and pepper
  • 1 tbsp Italian Seasoning
  • 2 1/2 lbs colorful heirloom cherry tomatoes, quartered
  • 2 English cucumbers, cut in half lengthwise, seeded and sliced
  • 1 red onion, thinly sliced
  • 1/2 cup fresh basil, cut in a chiffonade
  • 1/4 loaf rustic ciabatta, cut in cubes
  • 1/2 cup olive oil
  • 1/2 tsp garlic powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp Italian seasoning
  • 1 shallot, roughly chopped and caramelized
  • 2 cloves garlic, chopped
  • 1 tbsp lemon juice
  • 1/3 cup white wine vinegar
  • 1/2 cup olive oil
  • 1 tsp sugar
  • 1/2 tsp Dijon mustard
  • 1/2 tsp salt

Preheat your oven to 350˚F.


Combine the salt, pepper, and Italian seasoning in a small bowl. Place the chicken in a roasting pan and rub the entire chicken inside and out with the seasoning mix. Roast the chicken in the preheated oven for 1 hour and 15 minutes or until it reaches 165˚F in the thickest part of the thigh near the bone.

Let cool then pull the meat off the bone and cut into bite sized pieces. Set it aside or refrigerate until needed.


While the chicken is cooking, make the croutons. Cut the ciabatta into small cubes then toss them in a bowl with the olive oil and seasonings. Let sit for about 10 minutes, so the bread absorbs the oil. Place the bread cubes on a baking sheet and place them in the oven with the chicken. Bake for approximately 10 minutes. Remove the croutons from the oven and flip them over with a big spoon or spatula. Place back in the oven for another 10 minutes. The croutons should be golden and crunchy.


To make your dressing, place all the ingredients except the oil in a small mixing bowl. Blend well with an immersion blender, or in a food processor. Slowly add the oil. Combine until the dressing is smooth and creamy in texture.

Lastly, combine all the salad ingredients in a large bowl. Add the chicken and croutons and toss it all with the dressing. Serve this delicious salad family style or in individual large salad bowls. You can add a bit of basil chiffonade to the top to garnish. Pair with glasses of RhoneWolf White Wine!

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