Rating: 5 stars
2 Ratings
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  • 2 Ratings

Start with a rotisserie chicken and this hearty bread salad recipe can be on your dinner table in just 25 minutes. And don't be shy about using crusty bread: day-old is best for soaking up the dressing.

Source: Better Homes and Gardens

Gallery

Credit: Jason Donnelly

Recipe Summary

total:
25 mins
prep:
25 mins
Servings:
4
Yield:
11 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove meat from chicken, discarding skin and bones. Cut meat into bite-size pieces. (You should have about 3 1/2 cups.) In a small bowl combine shallot, vinegar, mustard, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Whisk in olive oil in a steady stream until emulsified.

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  • Arrange chicken, bread, kale, strawberries, and pine nuts on a platter. Drizzle with dressing. Season to taste with additional salt and black pepper; toss.

*

Day-old bakery Italian bread works best for panzanella, an Italian bread salad. The drier the bread, the more it will soak up the dressing and juices from the strawberries. To quickly dry fresh bread, spread cubes on a baking sheet and bake in a 300°F oven for 10 to 15 minutes, stirring once.

Nutrition Facts

552 calories; fat 33g; cholesterol 127mg; saturated fat 5g; carbohydrates 28g; mono fat 18g; poly fat 7g; insoluble fiber 4g; sugars 5g; protein 38g; vitamin a 3584.7IU; vitamin c 74.7mg; thiamin 0.4mg; riboflavin 0.4mg; niacin equivalents 11.8mg; vitamin b6 0.5mg; folate 152.5mcg; vitamin b12 0.4mcg; sodium 821mg; potassium 703mg; calcium 117mg; iron 3.3mg.
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