Warm Chicken Salad with Peppers and Pine Nuts

Preheat oven to 400°F. For croutons, in a medium bowl combine bread pieces and garlic. Drizzle with 1/4 cup oil; toss gently to coat. Transfer bread pieces to a 15x10x1-inch baking pan. Bake for 6 to 8 minutes or until bread is golden.

Meanwhile, if chicken is no longer warm, heat according to package directions. Pull meat from bones; discard skin and bones. Cut chicken into bite-size pieces. Place chicken in an extra-large serving bowl; add croutons.

In the same baking pan combine sweet peppers, olives, and pine nuts. Drizzle with 2 tablespoons oil; toss gently to coat. Bake for 8 to 10 minutes or until sweet peppers are tender and nuts are toasted. Add pepper mixture to chicken mixture. Add arugula and basil, half at a time, to chicken mixture, tossing gently to combine.

For dressing, in a small bowl whisk together vinegar and 1/4 cup oil until combined. Pour dressing over chicken mixture; toss gently to coat. Season to taste with salt and black pepper.