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Roast Chicken and Bread Salad

Tucker + Hossler

You'll need:

  • Garlic, 1 clove, minced
  • Balsamic vinegar, 1½ tablespoons
  • Dijon mustard, 1 tablespoon
  • Salt and freshly ground pepper
  • Olive oil, 1/3 cup (3 fl oz/80 ml), plus ¼ cup (2 fl oz/60 ml)
  • Day-old French or Italian bread, 4 or 5 thick slices, crusts removed and cut into cubes (about 4 cups/8 oz/250 g)
  • Baby spinach, 6 oz (185 g)
  • Pine nuts, 1/3 cup (2 oz/60 g), toasted (page 35)
  • Dried currants, ½ cup (3 oz/90 g)
  • Rotisserie chicken, 1, about 3 lb (1.5 kg), cut into 8 serving pieces

serves 4

1 Make the vinaigrette. In a large bowl, whisk together the garlic, vinegar, mustard, ½ teaspoon salt, and a pinch of pepper. Gradually whisk in the 1/3 cup oil until smooth.

2 Make the croutons. In a large frying pan over medium-high heat, warm the ¼ cup oil. Add the bread cubes, toss to coat evenly, and cook, turning with tongs, until golden on all sides, about 5 minutes. Season to taste with salt and pepper and immediately transfer to the bowl with the vinaigrette.

3 Assemble the salad. Working quickly, add the spinach, pine nuts, and currants to the croutons and toss to coat evenly. Arrange on plates. Top each salad with 2 pieces of chicken and serve.

 

Cook's Tip

Use a sharp chef’s knife or poultry shears to divide a rotisserie chicken into serving pieces. Cut each breast crosswise into 2 pieces, keeping the wing attached. Remove each thigh from the body along with as much meat from the backbone as possible, then separate the drumstick from the thigh. Reserve the backbone for making stock.

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Recipe from Meals in Minutes Fresh Salads, copyright 2011, Weldon Owen Inc.

 

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