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Bread Salad With Diced Chicken Recipe
|Bread cubes||4 Cup (64 tbs) (Italian/French)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Balsamic/Red wine vinegar||1⁄3 Cup (5.33 tbs)|
|Basil leaves/1 teaspoon dried basil, crumbled||1⁄3 Cup (5.33 tbs)|
|Garlic||2 Clove (10 gm)|
|Diced cooked chicken||4 Cup (64 tbs)|
|Tomatoes||2 Pound, peeled, cored, seeded, and cut into 1/2 inch cubes|
|Cucumber||1 Large, peeled, seeded, and cut into 1/2-inch cubes|
|Romaine lettuce leaves/Other lettuce||12|
|Basil sprig||4 Small (For Garnish)|
Serving size: Complete recipe
Calories 2946 Calories from Fat 1323
% Daily Value*
Total Fat 149 g229%
Saturated Fat 24.2 g120.8%
Trans Fat 0 g
Cholesterol 696.5 mg
Sodium 4331.5 mg180.5%
Total Carbohydrates 159 g53.1%
Dietary Fiber 20.1 g80.3%
Sugars 50.2 g
Protein 238 g476.1%
Vitamin A 328.3% Vitamin C 303.5%
Calcium 70% Iron 118.7%
*Based on a 2000 Calorie diet
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.