Chicken and Bread Salad
Debbie Rueben developed this main-dish salad for her daughter's wedding reception. Use leftover cooked chicken or roast chicken from a deli (buy about 1 1/2 lb. chicken on the bone to get 12 oz. meat). You can make the dressing up to 2 days ahead; cover and chill.
How to Make It
Step 1
1
In a blender, whirl olive oil, lemon juice, feta, garlic, basil, oregano, salt, and pepper until smooth.
Step 2
2
In a large bowl, combine chicken, bread cubes, tomatoes, red and yellow bell pepper, onion, and olives. Add dressing and mix gently to coat.
Step 3
3
Divide salad mix evenly among four plates. Mound bread mixture over greens.
Ingredients
1/2 cup olive oil
1/4 cup lemon juice
1/3 cup crumbled feta cheese (about 3 oz.)
3 cloves garlic, peeled
2 tablespoons packed fresh basil leaves, rinsed
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
12 ounces cooked chicken, shredded or cut into 1-inch chunks
1 baguette (8 oz.), cut into 1-inch cubes
1 cup cherry tomatoes (about 8 oz.), rinsed, stemmed, and halved
1/2 red bell pepper (about 4 oz.), rinsed, stemmed, seeded, and cut into 1-inch chunks
1/2 yellow bell pepper (about 4 oz.), rinsed, stemmed, seeded, and cut into 1-inch chunks
1/3 cup thinly sliced red onion
1/4 cup chopped pitted calamata olives
4 ounces salad mix, rinsed and crisped
Directions
Step 1
1
In a blender, whirl olive oil, lemon juice, feta, garlic, basil, oregano, salt, and pepper until smooth.
Step 2
2
In a large bowl, combine chicken, bread cubes, tomatoes, red and yellow bell pepper, onion, and olives. Add dressing and mix gently to coat.
Step 3
3
Divide salad mix evenly among four plates. Mound bread mixture over greens.
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