Roasted Chicken and Arugula Salad

Roasted Chicken and Arugula Salad
Photo by James Baigrie

Ingredients

  • 3 (1/2-inch-thick) slices bread, cut into 1/2-inch cubes (about 3 cups)
  • Freshly ground pepper, to taste
  • 1 (5-ounce) bag arugula leaves, rinsed and drained
  • 2 cups chopped or shredded roasted chicken
  • ¼ cup olive oil, divided
  • 1 tablespoon unsalted butter, melted
  • 2 tablespoons chopped fresh parsley
  • + 4 more ingredients
    • 5 fresh basil leaves, cut into thin strips
    • 3 tablespoons red wine vinegar
    • ½ cup grated Parmesan cheese
    • Sea salt, to taste

1. Preheat oven to 400°. Toss bread cubes with butter and 2 tablespoons olive oil; add sea salt and pepper. Spread cubes in a single layer on a rimmed baking sheet. Bake at 400° for 12 to 15 minutes or until golden brown. 2. Mix remaining olive oil and vinegar in a large bowl to blend. Toss in ar...

View full recipe at My Recipes

Comments


Best Wine Deals

  • $34.59
    26%off
    Domaine Pierre Usseglio & Fils Red Rhone Blend Châteauneuf-du-Pape Cuvée Tradition
    Domaine Pierre Usseglio & Fils Red Rhone Blend Châteauneuf-du-Pape Cuvée Tradition 2006
  • $18.99
    27%off
    Dr. Pauly-Bergweiler Wehlener Sonnenuhr Kabinett Riesling
    Dr. Pauly-Bergweiler Wehlener Sonnenuhr Kabinett Riesling 2011
See More Deals »






Snooth Media Network