Bread Salad With Diced Chicken
|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)|
|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.