Chicken Bread Salad Recipe
Using leftover chicken or cooked chicken from the refrigerated section of your supermarket will shorten the preparation time for this recipe.
- 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
- 1. 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.
- 2. 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.
1-3/4 cups: 981 calories, 17g fat (4g saturated fat), 59mg cholesterol, 2245mg sodium, 154g carbohydrate (10g sugars, 13g fiber), 50g protein.
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