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Bread Salad With Diced Chicken

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  Bread cubes 4 Cup (64 tbs) (Italian/French)
  Olive oil 1⁄2 Cup (8 tbs)
  Balsamic/Red wine vinegar 1⁄3 Cup (5.33 tbs)
  Basil leaves/1 teaspoon dried basil, crumbled 1⁄3 Cup (5.33 tbs)
  Garlic 2 Clove (10 gm)
  Anchovy fillets 4
  Salt 1⁄4 Teaspoon
  Diced cooked chicken 4 Cup (64 tbs)
  Tomatoes 2 Pound, peeled, cored, seeded, and cut into 1/2 inch cubes
  Cucumber 1 Large, peeled, seeded, and cut into 1/2-inch cubes
  Romaine lettuce leaves/Other lettuce 12
  Basil sprig 4 Small (For Garnish)

Preheat the oven to 350° F.
Spread the bread cubes in a large shallow baking pan; place, uncovered, in the oven and toast for 12 to 15 minutes or until crisp and pale golden.
Meanwhile, whirl the oil, vinegar, basil, garlic, anchovies, and salt in a food processor or an electric blender at high speed until the basil is coarsely chopped about 30 seconds.
Transfer to a large bowl.
Add the bread cubes, chicken, tomatoes, and cucumber, and toss well to mix.
Let stand for 5 minutes to allow the bread to soften slightly.
Divide the lettuce leaves among 4 plates, mound the bread mixture on top, and garnish, if desired, with the basil sprigs.

Recipe Summary

Difficulty Level: 
Side Dish

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