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Chicken Bread Salad

 Chicken Bread Salad
Using leftover chicken or cooked chicken from the refrigerated section of your supermarket will shorten the preparation time for this recipe.
6 ServingsPrep: 15 min. + chilling

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 Facts: 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.

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Chicken Bread Salad (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.