Berry Chicken + Cornbread Panzanella Salad
I’m here for all the colorful salads! I mean, just check out those textures, colors and just imagine the flavors!
I loved using roasted chicken, day old cornbread croutons, fresh fruit and herbs and a mountain of baby salad greens.
I’m hanging on to Summer as long as I can with all these fresh and bright flavors.
The Shallot Mustard Dill dressing is for sure my new favorite. Shallots just make all the difference. Make it a day or two ahead – the flavors blend even more.
What do you do with a Rotisserie Chicken?
There are really endless things to do with a rotisserie chicken. If you buy it cooked from the store, your car is going to smell amazing and it’s an instant meal when you get home.
- Serve with roasted vegetables
- Add to a slice of bread, with lettuce, mustard and tomatoes
- Make a quick chicken salad with avocado mayo
- Use it in tacos, enchiladas and quesadillas
- Add in any salad – like this one!
Don't buy store bought salad dressing again!
If you have 2 minutes to pick out salad dressing at the grocery store THEN you have the time to make your own homemade dressing.
I love love LOVE the dressing in my Ultimate Buffalo Chicken Salad with Spicy Cashews. Those spicy cashews, blue cheese and homemade dressing. Whoa. Good stuff.
Brioche Crouton and Lemon Basil Cesar Salad has a simple Cesar dressing + a client favorite is my Lemon Roasted Sweet Potato and Farro Salad
Berry Chicken + Cornbread Panzanella Salad
- Total Time: 5 minutes
- Yield: 6 1x
- Diet: Gluten Free
Ingredients
- 4 heaping cups mixed salad greens (I like using baby greens with herbs mixed in)
- 4 slices day old gluten free cornbread or bread, cut into 3/4 inch pieces
- 1 cup rotisserie chicken, shredded into bite sized pieces
- 6–8 strawberries, sliced in half
- 1/2 cup fresh blueberries
- fresh herbs (basil + dill are delicious in this salad)
Shallot Dijon Dill Dressing
- 3/4 cup olive oil
- 1/3 cup white wine vinegar
- 1 medium to large shallot, small diced or minced
- 1 heaping tablespoon Dijon mustard
- 2 tablespoons fresh dill, roughly chopped
- 1/2 teaspoon each salt + pepper
Mix all the salad ingredients together in a jar with a lid. Set a side until needed.
Instructions
- To assemble the salad, layer the ingredients starting with the salad greens. Place the cornbread/bread and chicken around the bowl. Top with strawberries, blueberries and garnish with fresh herbs.
- Spoon the salad dressing around and enjoy.
Notes
Store the dressing in a jar with a lid in your refrigerator for 12 days.
- Prep Time: 5
- Category: chicken
- Method: raw
- Cuisine: salad
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
You might also like
