Chicken Bread Salad
Discover the perfect crunch with our Chicken Bread Salad. Inspired by the classic Italian Panzanella, this dish elevates toasted French bread by pairing it with tender cubed chicken, protein-packed Great Northern beans, and garden-fresh vegetables. Drizzled in a zesty balsamic vinaigrette and finished with sharp Parmesan, it’s a refreshing yet filling salad that only gets better as the bread soaks up the flavors.
| Prep Time | Broil Time | Yield |
|---|---|---|
| 20 Minutes | 3 Minutes | 6-8 Servings |
Ingredients
- The Crunch: 24 slices French bread (3/4 inch thick).
- Protein Power: 3 cups cooked, cubed chicken breast, 1 can (15.5 oz) Great Northern beans (rinsed and drained).
- Fresh Veggies: 4 medium tomatoes (cut into chunks), 1 large cucumber (seeded and chopped).
- Aromatics & Dressing: 1/4 cup chopped fresh basil, 1/4 tsp salt, 1/4 tsp pepper, 3/4 cup balsamic vinaigrette.
- The Finish: 1/2 cup shredded Parmesan cheese.
Instructions
- Toast the Bread: Place French bread slices on a baking sheet. Broil 3-4 inches from the heat for 2-3 minutes or until golden brown, turning once. Cool on a wire rack, then cut into 1-inch pieces.
- The Big Mix: In a large mixing bowl, combine the toasted bread pieces, chicken, tomatoes, beans, cucumber, fresh basil, salt, and pepper.
- Drizzle & Toss: Pour the balsamic vinaigrette over the mixture and toss gently to coat every piece of bread and chicken.
- The Chill Factor: Refrigerate the salad for 30 minutes. This allows the bread to absorb the dressing without becoming too mushy.
- Serve: Just before serving, sprinkle with shredded Parmesan cheese, give it one last toss, and enjoy!
Nutrition Facts (Per Serving)
| Calories | 310 kcal |
| Protein | 19g |
| Total Fat | 11g |
Pro Tips for a Better Salad
- Bread Choice: Use day-old French bread or a baguette. Stale bread holds up much better against the vinaigrette.
- Seed the Cucumber: Always seed the cucumber before chopping to prevent excess water from thinning out your dressing.
- Seeding the Tomatoes: For a less "soupy" salad, you can also remove the watery seeds from the tomatoes before cutting them into chunks.
Frequently Asked Questions
Q: Can I use different beans?
A: Absolutely! Cannellini beans or Chickpeas work beautifully as a substitute for Great Northern beans.
A: Absolutely! Cannellini beans or Chickpeas work beautifully as a substitute for Great Northern beans.
Q: Can I make this in advance?
A: You can prep the ingredients, but don't toss with the dressing more than an hour before serving, or the bread will lose its texture.
A: You can prep the ingredients, but don't toss with the dressing more than an hour before serving, or the bread will lose its texture.
Flavor Variations
- Italian Style: Add sliced black olives and marinated artichoke hearts for a Mediterranean twist.
- Fruity Twist: Add some halved grapes or dried cranberries for a sweet contrast to the balsamic.
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