Chicken Panzanella Salad

5.0/5 rating (1 votes)
Chicken Panzanella Salad

My Chicken Panzanella Salad is the perfect way to enjoy left overs! You won’t even miss the stale bread that is normally in a Panzanella salad. You can add all of your left over vegetables to make this a perfect paleo recipe to enjoy. I love making it with chicken but it would be great with left over steak or shrimp. Be creative to make this salad your own.


  • 1 tablespoon white wine vinegar
  • 1/4 teaspoon dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon lemon zest
  • 1/4 cup olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 2 cups shredded lettuce
  • 1 cup diced cooked chicken
  • 1-2 celery stalks, sliced
  • 4 ounces cherry tomatoes, cut in half
  • 1/4 cup cucumber, thinly sliced
  • 1/4 cup red or sweet yellow onion, thinly sliced
  • 1/4 red bell pepper, thinly sliced
  • 1/4 yellow bell pepper, thinly sliced
  • Basil, chopped for garnish


  1. In a small bowl whisk white wine, olive oil, garlic, lemon zest, salt and pepper.

  2. In a large bowl or salad serving bowl add lettuce, chicken, celery, tomatoes, cucumber, onion and peppers. Toss together.

  3. Pour oil mixture over salad and toss.



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