Bread Salad With Diced Chicken Recipe
Ingredients
| 4 cups 1/2 inch cubes Italian or French bread | ||
| Olive oil | 1/2 Cup (16 tbs) | |
| 1/3 cup balsamic or red wine vinegar | ||
| 1/3 cup firmly packed fresh basil leaves or 1 teaspoon dried basil, crumbled | ||
| Garlic | 2 Clove (5gm) | |
| 4 flat anchovy fillets | ||
| Salt | 1/4 Teaspoon | |
| Cooked chicken | 4 Cup (16 tbs), diced | |
| 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.
Chef
