Rustic chicken & green bean panzanella-style salad
Rustic Chicken and Green Bean Panzanella-Style Salad is the perfect answer to effortless summer dining. Using tender already roasted chicken, this recipe comes together in minutes — no oven, no stress, just vibrant Mediterranean freshness. Ideal for a hot day lunch or al fresco dinner, this dish delivers everything you need for a satisfying, complete meal in one beautiful bowl — protein, vegetables, and golden, garlicky croutons that soak up every drop of flavourful dressing. Inspired by traditional Italian bread salads, this Rustic Chicken and Green Bean Panzanella-Style Salad is hearty yet light, rustic yet elegant, and incredibly versatile. Pack it for a picnic, serve it family-style, or enjoy it as a refreshing solo meal — it never disappoints. The contrast of juicy chicken, crisp green beans, lemony dressing and warm toasted ciabatta creates the most joyful texture and flavour experience. Make this Rustic Chicken and Green Bean Panzanella-Style Salad once, and it will become a warm-weather favourite.
Ingredients
- 1 whole roasted chicken, meat removed for the salad; skin and carcass may be reserved for stock
- 400 g cooked green beans (10-12 min in boiling water)
- 8 Tbsp olive oil, divided 4:4
- 1/2 ciabatta, thorn into bite size pieces
- 6 garlic cloves, peeled and minced
- salt and pepper to taste
- 1 Tbsp lemon juice or apple cider vinegar
- 2 tsp water
- 150 g fried halloumi pieces
- flowers or fresh parsley for decoration (optional)
Instructions
- Layer the Base Place the torn roast chicken at the bottom of your serving dish, creating an even layer.
- Add the VegetablesTop the chicken with the cooked green beans, ensuring they are evenly spread.
- Whisk the DressingIn a small bowl, mix 4 Tbsp olive oil, lemon juice, a splash of water, and salt and pepper. Whisk well until emulsified.
- Dress the Salad BasePour the zesty dressing over the chicken and green beans. Set aside to marinate while you prepare the bread.
- Toast the CiabattaHeat a non-stick pan over medium heat. Add the ciabatta pieces, drizzle with olive oil, and season with salt and pepper.
- Move ConstantlyKeep tossing the bread to prevent burning. Aim for a golden, crisp texture on all sides.
- Infuse with GarlicWhen almost golden, add fresh garlic to the pan and fry for one more minute. Remove from heat immediately.
- Assemble the SaladAdd the warm croutons and the halloumi pieces to the chicken and green beans. Toss gently to coat in dressing.
- Final Seasoning & ServeTaste and adjust salt and pepper. Decorate with edible flowers or parsley (if using). Serve immediately — and enjoy!