On season 2 of With Love, Meghan, Meghan Markle’s cooking and lifestyle program, she welcomes chef and author Samin Nosrat into her kitchen, and together they prepare a dish that feels as celebratory as it does comforting: Roasted Chicken and Bread Salad with Passionfruit Vinaigrette.

This recipe takes the familiar comfort of roast chicken and golden croutons, then lifts it with bright, unexpected flavours. The passionfruit vinaigrette adds a tangy, tropical twist, balancing the richness of the chicken and the crunch of the bread. Dates bring sweetness, pine nuts add texture, and Parmesan gives it that salty bite. It’s finished with a scattering of herbs and edible flowers, making it as beautiful as it is delicious.

Meghan and Samin show how easy it is to turn simple ingredients into something layered and memorable, a dish that’s perfect for gathering friends or making an ordinary weeknight feel a little more special. This salad is equal parts rustic and refined, and it captures the heart of what With Love, Meghan is all about: food that tells a story and brings people together.

Ingredients (serves 3-4)

For the croutons: 
A few slices sourdough boule, cut or torn into large pieces
Olive oil

For the vinaigrette:
1 small shallot, minced
Fruit and seeds from 3 ripe passion fruit
Juice of 1 regular or Meyer lemon
Kosher salt, to taste
Splash of persimmon vinegar
1-2 cloves garlic, crushed
About 1/2 cup extra-virgin olive oil, plus more or less to taste
Honey, to taste

For the salad:
1/2 roast chicken, shredded, cold
5-6 cups fresh lettuce, cut irregularly 
Fresh flat-leaf parsley, chopped
Dates, pitted and chopped into small bite-sized pieces
Toasted pine nuts, to taste
Parmesan cheese, broken into chunks with a knife, to taste
Optional: nasturtium flowers, to garnish

Method

For the croutons: 

1. Preheat the oven to 400 degrees Fahrenheit. 
2. Arrange the sourdough pieces on a baking sheet lined with parchment. 
3. Drizzle with olive oil and toss to coat.
4. Spread evenly on the baking sheet. 
5. Bake for 15-25 minutes shaking every 5 minutes or so until crispy and crunchy. 
6. Remove from the oven and set aside.

For the vinaigrette: 
1. Add the shallot and passion fruit into a mortar and pestle and grind. 
2. Add in the lemon juice and salt and stir with a spoon. 
3. Add a dash of persimmon vinegar followed by the two cloves garlic. 
4. Gently whisk in the extra-virgin olive oil. Taste and add honey. Adjust as needed with more olive oil, salt, vinegar, or lemon juice as well as honey. Work in small amounts until it is just right. Set aside.
5. Let the cloves of garlic steep in the dressing until ready to dress the salad and then remove.

For the salad: 
1. Start by dressing the chicken with a bit of the vinaigrette and a pinch of kosher salt. Toss to coat with hands. 
2. Put 1/3 of the croutons in a serving bowl and drizzle with a bit of vinaigrette. Toss with hand to coat. 
3. Add the lettuce, parsley, dates, pine nuts, and cheese along with the second 1/3 of the croutons. Drizzle with vinaigrette, season to taste with salt, and toss to coat. 
4. Add the dressed chicken and toss again. 
5. Top with the remaining parsley, dates, pine nuts, Parmesan, and croutons. 
6. Garnish with nasturtium flowers if using, serve alongside any remaining vinaigrette. 
7. Enjoy!

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