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Panzanella Salad with Asparagus and Peas
tomatoes / mozzarella / basil

Active: 35 min Total: 35 min

Honey, balsamic, and oranges add a lovely flavor to basic chicken breasts. Served up with a simple salad, this will make a classic dinner.

Ingredients

Servings:
4
Metric
Panzanella Salad with Asparagus and Peas:
  • Baguette or ciabatta - 10 oz, torn
  • Balsamic vinegar - 2 Tbsp
  • Honey - 2 tsp
  • Dijon mustard - 2 tsp
  • Cooking oil - 4 Tbsp
  • Asparagus - 1 lb, chopped into 1" / 2.5 cm pieces
  • Tomatoes, preferably heirloom - 1 lb, cubed
  • Cucumbers - 1, cubed
  • Mozzarella, fresh - 4 oz, cubed
  • Basil - 2 to 3 sprigs, leaves sliced
  • Olive oil - 1 Tbsp + 1 Tbsp
  • Peas - 1 cup
  • Spinach, baby - 5 oz

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Baguette - Tear baguette into bite-sized pieces. (Can be done 1 day ahead)
  2. Make vinaigrette - Whisk together balsamic vinegar, honey, Dijon mustard, and cooking oil. Season to taste with salt and pepper. (Can be done up to 5 days ahead)
  3. Asparagus / Tomatoes / Cucumbers / Mozzarella / Basil - If prepping right before cooking, skip to make steps #1 - 2 before returning to this step. Prep as directed.

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Make

  1. Heat oven to 425F (218C). Arrange racks so that two sheet pans can fit (one for baguette and one for asparagus / peas).
  2. Toss baguette pieces with first part of olive oil and salt. Spread out onto a sheet pan, and toast for 15 to 18 minutes.
  3. Spread asparagus and peas out onto a second sheet pan and toss with second part of olive oil. Sprinkle with salt and pepper and roast for 6 to 10 minutes, depending on the thickness of the spears.
  4. Toss vinaigrette with asparagus, peas, tomatoes, cucumbers, mozzarella, basil, spinach, and toasted baguette. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (75)
Gluten-free (5)
Paleo (13)
Vegetarian (4)

34 reviews

The salad was ok and the chicken was dry.

By: Yasmin
Posted: Sep 14, 2019
Diet: Original
0 Helpful

Salad was delicious. Think cooking chicken cutlets this way and topping the salad with sliced chicken would have been better

By: JESSICA
Posted: Aug 26, 2015
Diet: Original
0 Helpful

This one was just ok. The chicken was a bit dry. Nothing special about the salad.

By: Eileen
Posted: Jul 15, 2015
Diet: Paleo
0 Helpful

We used boneless skinless breasts and I don't think they worked as well. Salad was great!

By: Tracy
Posted: Jul 05, 2015
Diet: Original
0 Helpful

I didn't put the skillet in the oven and had to cook the chicken about 30 min as a result. Still very good however!

By: Luke
Posted: Jun 29, 2015
Diet: Original
0 Helpful

Surprised again! We almost never eat a whole chicken breast but we did eat the whole thing! These were moist and flavorful in every bite. I cooked them for the full 25 minutes as called for in the recipe. Thanks Cooksmarts!

By: Peggy
Posted: Jun 15, 2015
Diet: Original
0 Helpful