Sunday, June 28, 2009

Chicken Bread Salad

For Father's Day, Mom and I made this salad and then took it to my Grandfather's for lunch. It was wonderful. Bailey and I ate the leftovers for lunch the next day and it was possibly even better.

We got this recipe from Allrecipes. The original is here. We added some cubed fresh mozzarella as well.

24 (3/4 inch thick) slices French bread
3 cups cooked, cubed chicken breast
4 medium tomatoes, cut into chunks
1 (15.5 ounce) can 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

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. (We recommend cutting the bread into bite-size pieces to make it easier to eat.)

In a large bowl, combine the bread, chicken, tomatoes, beans, cucumber, basil, salt and pepper. Drizzle with vinaigrette and toss to coat. Refrigerate for 30 minutes. Sprinkle with Parmesan cheese and toss.

Things got kinda busy when we were packing things up to take to Grandpa's, so this is the only picture that I got of the finished salad - which was taken right before I finished my plate of food.

It really is a good salad. Excellent to take to a gathering.


Reading Allowed said...

mmm that sounds delicious!

Wendy said...

And hey - I just realized, not a drop of butter in this recipe! That's a first!