Roasted Chicken and Arugula Salad

Roasted Chicken and Arugula Salad
Photo by James Baigrie


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

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


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