Spicy Peach Panzanella Salad with Chicken and Feta
The fresh salad recipe that marries sweet and savory in the best way. Peach panzanella salad is a main course salad thanks juicy cooked chicken breasts (instructions included!) and big crispy chunks of toasted bread. A sriracha honey dressing seals the deal for a zesty and easy summer salad recipe you won't soon forget!
Servings 6
Ingredients
- ½ loaf of Italian bread cubed into 2” cubes
- 1 Tablespoon olive oil
- ½ teaspoon kosher salt
- 2 cooked chicken breasts shredded. Cooked using foolproof chicken method or from a store-bought rotisserie chicken.
- 4 peaches sliced thin
- 4 oz feta cheese or more; cubed or crumbled
- 10 oz arugula or 2-3 big handfuls
- chili roasted pistachios for garnish
For the dressing
- ⅓ cup olive oil
- ⅓ cup apple cider vinegar
- 2 tablespoons honey
- 1 Tablespoon sriracha or more to taste
- 1 teaspoon minced garlic about 1-2 cloves depending on the size
- ½ shallot finely chopped
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Heat a large skillet over medium high heat and once heated, add the olive oil. Once hot, add cubed bread and sprinkle with kosher salt. Allow the bread cubes to toast for a couple minutes and then start tossing. Keep an eye on the bread and allow them to toast until golden brown for 6-8 minutes. Set aside.½ loaf of Italian bread, 1 Tablespoon olive oil, ½ teaspoon kosher salt
- Add bread to large serving bowl. Top with chicken, peaches, arugula, and feta cheese2 cooked chicken breasts , 4 peaches, 4 oz feta cheese, 10 oz arugula
- Mix dressing ingredients in a small measuring cup and whisk until combined. Taste for seasoning. You can also shake this up in a mason jar or bottle.⅓ cup olive oil, ⅓ cup apple cider vinegar, 2 tablespoons honey, 1 Tablespoon sriracha, 1 teaspoon minced garlic, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Drizzle half of the dressing over and toss. Add the rest as needed. Sprinkle/garnish with pistachios.chili roasted pistachios
Notes
Make ahead tips
- Toast the bread cubes the morning you plan to serve the salad and leave them right in the pan. Don't put a lid or cover them to avoid them getting soft. You can also lay them in a single layer on a sheet pan to air dry.
- Mix the dressing up to 3 days ahead.
- Slice the peaches the day you plan to serve.
- Toss salad with 1/2 the dressing and then the rest before serving or to taste.
