Bread Salad With Diced Chicken Recipe
Ingredients
4 cups 1/2 inch cubes Italian or French bread
1/2 cup olive oil
1/3 cup balsamic or red wine vinegar
1/3 cup firmly packed fresh basil leaves or 1 teaspoon dried basil, crumbled
2 cloves garlic
4 flat anchovy fillets
1/4 teaspoon salt
4 cups diced cooked chicken
2 pounds tomatoes, peeled, cored, seeded, and cut into 1/2 inchcubes
1 large cucumber, peeled, seeded, and cut into 1/2-inch cubes
12 leaves romaine or other lettuce
4 small sprigs fresh basil (optional garnish)
Directions
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.
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.
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