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spinach panzanella with chicken and raspberry basil dressing being poured onto it
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5 from 1 vote

Raspberry Spinach Panzanella Recipe with Chicken

This raspberry spinach Panzanella salad contains sourdough bread, almonds, chicken, and raspberries. Drizzled in a creamy raspberry basil vinaigrette, it is ready in under 30 minutes!
Cook Time30 mins
Total Time30 mins
Course: Salad
Cuisine: American
Servings: 4
Calories: 363kcal


Balsamic Chicken

  • 1 lb chicken breasts boneless skinless
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • salt and pepper

Fried bread

  • 2-4 tablespoons olive oil
  • 4 cups sourdough bread cut into 1-inch cubes
  • salt and pepper


  • 8 cups spinach
  • ¼ cup red onion sliced
  • ½ cup feta cheese crumbled
  • 2 cups raspberries fresh
  • ¼ cup almonds sliced
  • cup basil leaves loosely packed
  • 1 batch of raspberry basil vinaigrette



  • Preheat oven to 425°F.
  • Line a baking dish with foil. Place the balsamic vinegar, olive oil and chicken in the dish, turning to coat the chicken. Season with salt and pepper.
  • Bake the chicken for 10 minutes, then flip and bake for another 10 minutes (for small chicken breasts) or 15 minutes (for larger chicken breasts).
  • Allow chicken to rest for 5-10 minutes before slicing into strips.


  • Heat olive oil in a large non-stick pan over medium heat.
  • Toss the bread to coat in the olive oil, adding more as needed. You want a light coating.
  • Season with salt and pepper, and cook over medium heat (stirring occasionally) for 5 minutes or until golden and slightly crunchy.


  • Toss the spinach, red onion, feta cheese, raspberries, almonds, basil, fried bread and chicken breast with raspberry basil vinaigrette.
  • Enjoy immediately.


Nutritional Information does not include dressing
This salad does not keep well and should be served immediately after dressing.
Prep ahead
Get a head start by preparing these components ahead:
  • chicken- cook, then cool and refrigerate for up to 4 days
  • vinaigrette- best enjoyed within 24 hours but can keep for up to 1 week in the fridge
  • Classic– for a more traditional Panzanella, swap the berries for tomatoes, omit the feta and almonds and use a red wine vinaigrette
  • BLT- swap the chicken for bacon, swap berries for tomatoes, swap feta for mozzarella, omit almonds, add lettuce and use a red wine vinaigrette
  • Greek- add in tomatoes, cucumber, olives, bell peppers, feta cheese and drizzle in a classic greek salad dressing


Serving: 1/4 batch | Calories: 363kcal | Carbohydrates: 12g | Protein: 19g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 52mg | Sodium: 402mg | Fiber: 6g | Sugar: 4g