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Chicken and Bread Salad





Yields
Makes 3 to 4 main-dish servings

Debbie Rueben developed this main-dish salad for her daughter's wedding reception. Use leftover cooked chicken or roast chicken from a deli (buy about 1 1/2 lb. chicken on the bone to get 12 oz. meat). You can make the dressing up to 2 days ahead; cover and chill.

 1/2 cup olive oil
 1/4 cup lemon juice
 1/3 cup crumbled feta cheese (about 3 oz.)
 3 cloves garlic, peeled
 2 tablespoons packed fresh basil leaves, rinsed
 1/2 teaspoon dried oregano
 1/2 teaspoon salt
 1/4 teaspoon pepper
 12 ounces cooked chicken, shredded or cut into 1-inch chunks
 1 baguette (8 oz.), cut into 1-inch cubes
 1 cup cherry tomatoes (about 8 oz.), rinsed, stemmed, and halved
 1/2 red bell pepper (about 4 oz.), rinsed, stemmed, seeded, and cut into 1-inch chunks
 1/2 yellow bell pepper (about 4 oz.), rinsed, stemmed, seeded, and cut into 1-inch chunks
 1/3 cup thinly sliced red onion
 1/4 cup chopped pitted calamata olives
 4 ounces salad mix, rinsed and crisped
Step 1
1

In a blender, whirl olive oil, lemon juice, feta, garlic, basil, oregano, salt, and pepper until smooth.

Step 2
2

In a large bowl, combine chicken, bread cubes, tomatoes, red and yellow bell pepper, onion, and olives. Add dressing and mix gently to coat.

Step 3
3

Divide salad mix evenly among four plates. Mound bread mixture over greens.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories685
% Daily Value *
Total Fat 42g54%

Saturated Fat 9.2g46%
Cholesterol 95mg32%
Sodium 1115mg49%
Total Carbohydrate 42g16%

Dietary Fiber 4g15%
Protein 34g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.