Gluten-Free Chicken Panzanella Recipe

Bread salad with juicy summer tomatoes and a chicken-stock vinaigrette? Yes, please. Buy ready-made chicken, roast your own, or skip it. Regardless, this gluten free panzanella salad delivers.

Gluten-Free Chicken Panzanella Recipe

Servings 4
Author GFF Staff


  • 6 slices gluten-free sandwich bread, crusts trimmed and bread torn into 1-inch pieces
  • 5 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 1/2 cup gluten-free chicken stock
  • 1 tablespoon sherry vinegar or balsamic vinegar
  • 1/2 teaspoon gluten-free Dijon mustard
  • 2 cups shredded roasted chicken
  • 8 loosely packed cups arugula
  • 16 cherry tomatoes, halved
  • 1 tablespoon toasted pine nuts


  1. Preheat the oven to 250°F. In a bowl, toss the bread with 2 tablespoons of the olive oil and 1/8 teaspoon salt. Arrange the bread in one layer on a rimmed baking sheet and bake for 25 minutes.
  2. In a small pot over medium heat, bring the chicken stock to a simmer and reduce by half, 3 to 4 minutes.
  3. In a small bowl, whisk together the remaining 3 tablespoons oil, the vinegar, mustard, and 1/2 teaspoon salt.
  4. In a serving bowl, whisk together the chicken stock and one-third of the dressing. Add the toasted bread and toss. Add the chicken, arugula, tomatoes, pine nuts, and remaining dressing and toss to coat.
  5. Divide the salad among four dinner plates and serve immediately

Photography Erin Ng

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.