Chicken Bread Salad
Roast Chicken with Bread Salad is simple and divine. Roast chicken over French b cubes that become crispy while baking and then tossed with a salad make this one-dish meal fabulous!
24 (3/4 inch thick) slices French bread
3 cups cooked, cubed chicken breast
4 medium tomatoes, cut into chunks
1 (15.5 ounces) can great northern beans, rinsed and drained
1 large cucumber, seeded and chopped
1/4 cup chopped fresh basil 1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup balsamic vinaigrette 1/2 cup shredded Parmesan
Place bread on a baking sheet. Broil 3-4 in. from the heat for 2-3
minutes or until golden brown, turning once. Cool on a wire rack. Cut bread into 1-in. pieces.
In a large bowl, combine the bread, chicken, tomatoes, beans, cucumber, basil, salt, and pepper.
Drizzle with vinaigrette and toss
to coat. Refrigerate for 30 minutes. Sprinkle with Parmesan cheese and toss.