Roasted Chicken and Arugula Salad

Ingredients

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

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