Chicken Bread Salad Recipe

Chicken Bread Salad Recipe photo by Taste of Home

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Using leftover chicken or cooked chicken from the refrigerated section of your supermarket will shorten the preparation time for this recipe.

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Chicken Bread Salad Recipe

Prep: 15 min. + chilling

Yield: 6 Servings

15 15

Ingredients

24 slices French bread (3/4 inch thick)
3 cups cubed cooked chicken breast
4 medium tomatoes, cut into chunks
1 can (15-1/2 ounces) 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 cheese

Directions

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; toss to coat. Refrigerate for 30 minutes. Sprinkle with cheese; toss. Yield: 6 servings.

Nutritional Analysis: 1-3/4 cups equals 981 calories, 17 g fat (4 g saturated fat), 59 mg cholesterol, 2,245 mg sodium, 154 g carbohydrate, 13 g fiber, 50 g protein.

Originally published as Chicken Bread Salad in Weeknight Cooking Made Easy Annual 2005, p78