Chicken & Veggie Summer Salad – Garlic Croutons!

This recipe for a Dijon vinaigrette over a veggie and grilled or pan seared chicken salad with homemade garlic and shallot croutons has a lot of steps, but it’s really easy and amazingly good.  I actually ate the other half of it for breakfast.  The lettuce was soggy but the veggies and chicken with the shallot and mustard Dijon vinaigrette was incredible.  Here’s how to make it.

Chicken & Veggie Summer Salad with Garlic Croutons

This chicken and veggie summer salad is full of flavor and freshness for the summer and the garlic croutons provide the perfect amount of crunch. This recipe has a lot of steps but it is 100% worth it!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Salad
Cuisine: American
Servings: 4 people


  • 2 chicken breasts butterflied and seasoned with salt and pepper to taste
  • 1 head of romaine lettuce chopped into 1/2 inch pieces
  • 2 cloves garlic minced
  • 1 bunch chives minced
  • 2 medium shallots (or 1 large) chopped
  • 3 radishes quartered
  • 1 large carrot cut into sticks
  • 1 cup peas
  • 1 ciabatta bun chopped into 1/2 inch pieces
  • 1 tbsp Dijon mustard
  • 1 tbsp white wine vinegar
  • 2 tbsp butter
  • olive oil extra virgin
  • sea salt
  • ground black pepper


  • First you want to preheat your oven to 400 degrees and take out a medium size pan and a pot. While the oven is preheating, boil salted water in the pot and prepare your ingredients like I have them in the picture. 
  • Once the oven is ready, toss the ciabatta bread onto a pan and cook for 7 minutes or until it's crispy. 
  • While it cooks, butterfly (slice the chicken breasts half way through so you can open them and season with salt and pepper. Add a drizzle of extra virgin olive oil to a pan on medium high heat and cook the chicken in this pan.
  • While the chicken cooks, fill a bowl with ice water but leave room for the veggies. Boil the carrots for four minutes and add the peas for the remaining two minutes. Drain quickly and then drop the veggies into the ice bath. You want them bright and flavorful and the ice bath will stop them from cooking through more.
  • Now prep your Dijon vinaigrette. Add the white wine vinegar, 1 tablespoon or the majority of your shallots and 3/4 of the chives to a large bowl. Add the Dijon mustard next and a drizzle of extra virgin olive oil and a pinch of sea salt and pepper. Mix this all together and set aside so it can marinate.
  • Now take two tablespoons of butter and melt it in the pan you cooked the chicken in over medium heat. Once melted add the garlic, remaining shallots and chives to it. Next toss in the ciabatta bread cubes and let them all mix together. You'll want to continuously toss them until they're toasted, browned and done. You'll love the smell as these cook together.
  • Now toss the lettuce, vegetables and chicken in a large bowl with the vinaigrette. Then add the croutons and chicken to the top and fold them in. Now plate the salads and serve.

I got this recipe as part of my subscriptions.  Click that link to see all of the other dishes I’ve made from them.

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