Ranch Winter Panzanella with Chicken

Serves 4 | Finish in 1 hour 10 minutes

Savor the earthy-sweet flavors of the roasted winter vegetables found in this hearty cool-season salad. Pieces of succulent chicken, homemade crispy croutons and creamy OPA Greek yogurt ranch dressing transform a basic “bread” side salad into a well-rounded meal.


½ loaf (about 8 ounces) day-old French or Sourdough or Rustic bread (cut into 1” cubes)*,
4 Tbsp olive oil (divided),
4 Tbsp Litehouse Food Instantly Fresh Italian Herb Blend (divided),
2 teaspoons coarse sea salt (divided),
1 10-oz package frozen cubed butternut squash,
1 lb fresh baby Brussels sprouts (halved),
1 large red onion (peeled and cut into 1” chunks),
1 lb pre-cooked chicken breast (cut into large chunks),
1 cup packed fresh spinach leaves,
½ cup Litehouse Food OPA Ranch Dressing,


1. Preheat oven to 400 F.

2. Add bread cubes to large bowl. Drizzle with 2 tablespoons of the olive oil and sprinkle with 2 tablespoons of the Italian Herb Blend and 1 teaspoon of the salt.

3. Toss together to coat bread. Spread out on rimmed baking sheet and bake uncovered for 10 minutes, stirring once halfway through. Remove from oven to cool on paper towel. Keep oven heated.

4. In large bowl, add cubed squash (okay if still frozen), Brussels sprouts, and onion. Drizzle with remaining 2 tablespoons of olive oil and sprinkle with remaining 2 tablespoons Italian Herb Blend and remaining 1 teaspoon salt. Dust off crumbs from crouton baking sheet and spread out vegetable mixture in single layer. Roast uncovered in 400 F degree oven for 30 minutes, stirring gently halfway for even cooking.

5. Remove vegetables from oven and let cool down for approximately 15 minutes. Add prepared bread croutons, cubed chicken and spinach to pan; toss together. Transfer to serving platter and drizzle with Litehouse Food OPA Ranch Greek Yogurt Dressing or serve on the side. Best served warm or at room temperature.

*tip: frozen French bread is very easy to cube

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