Chicken & Roasted Asparagus Panzanella Salad Recipe

Chicken & Roasted Asparagus Panzanella Salad Recipe

A hearty dinner salad that does double duty as an easy weeknight meal, and tomorrow’s better than brown bag lunch. This time of year asparagus is in abundance, so go ahead and spear head and stalk the local farmer’s markets to find spring’s favorite vegetable.
Ingredients:
  • 1 lb. (454g) asparagus, ends trimmed, cut diagonally into 2″ (5cm) pieces
  • 2 Tbsp. (30mL) Mrs. Dash® Original Blend, divided
  • 1 Tbsp. (30mL) olive oil, divided
  • 1 lb. (454g) skinless, boneless chicken breast halves
  • 1/2 seedless cucumber, peeled & sliced
  • 1 Oz. (56g) coarsely chopped pitted kalamata or ripe olives (Optional)
  • 1 1/2 cups (360mL) Ezekiel  bread cut into 3/4″ (1.85cm) cubes
  • 2 Tbsp. (30mL) balsamic vinegar
  • 1 Tbsp. (15mL) Mrs. Dash® Tomato Basil Garlic Blend
  • Directions:
    1. Preheat oven to 400°F (200°C).
    2. In a roasting pan, toss asparagus with 1 Tbsp. (15mL) oil and 2 Tbsp. (30mL) Mrs. Dash® Original Blend. Roast until lightly browned and tender, about 10-12 minutes, stirring once after 5 minutes.
    3. Meanwhile, sprinkle chicken with remaining 1 Tbsp. (15mL) Mrs. Dash® Original Blend. Spray large skillet with Pam spray, bring to medium-high heat. Add chicken and cook until browned on both sides, 5 minutes. Reduce heat, cover and simmer until no longer pink. Cut into bite size pieces.
    4. In a large bowl, combine asparagus, cucumber, olives and Ezekeil bread. Toss to combine. In a small bowl whisk together remaining 1 Tbsp. (15mL) olive oil, vinegar and Mrs. Dash® Tomato Basil Garlic Seasoning Blend. Add chicken pieces.
    5. Pour mixture over romaine or spinach salad and toss
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Chicken & Roasted Asparagus Panzanella Salad Recipe
Servings
Servings

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