Print Options

 
 
 
 Print
Chicken Bread Salad Recipe

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.
TOTAL TIME: Prep: 15 min. + chilling YIELD:6 servings

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

  • 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.

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.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.