Roasted Chicken and Arugula Salad
Yield: Makes 4 servings
INGREDIENTS
3 (1/2-inch-thick) slices bread, cut into 1/2-inch cubes (about 3 cups)
1 tablespoon unsalted butter, melted
1/4 cup olive oil, divided
Sea salt, to taste
Freshly ground pepper, to taste
3 tablespoons red wine vinegar
1 (5-ounce) bag arugula leaves, rinsed and drained
2 cups chopped or shredded roasted chicken
5 fresh basil leaves, cut into thin strips
2 tablespoons chopped fresh parsley
1/2 cup grated Parmesan cheese
DIRECTIONS
1. Preheat oven to 400°. Toss bread cubes with butter and 2 tablespoons olive oil; add sea salt and pepper. Spread cubes in a single layer on a rimmed baking sheet. Bake at 400° for 12 to 15 minutes or until golden brown.
2. Mix remaining olive oil and vinegar in a large bowl to blend. Toss in arugula, chicken, toasted bread, basil, and parsley. Divide evenly onto plates, and top with Parmesan cheese. Serve warm.
