Roast chicken & bread salad
Roast chicken & bread salad is a delicious and satisfying dish that combines juicy roasted chicken pieces with crispy cubes of bread, mixed with fresh herbs, vegetables, and a tangy vinaigrette dressing.
Ingredients
- 2 chicken breasts boneless, skinless
- 4 cups cubed day-old bread (such as ciabatta or sourdough)
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 small red onion thinly sliced
- 1 cup cherry tomatoes halved
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh basil chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 garlic clove minced
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Season the chicken breasts with salt and pepper, then roast in the oven for 25-30 minutes or until cooked through. Let them cool slightly, then shred the meat into bite-sized pieces.
- In a large bowl, combine the cubed bread, bell peppers, red onion, cherry tomatoes, parsley, and basil.
- In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, salt, and pepper to make the dressing.
- Add the shredded chicken to the bread and vegetable mixture, then pour the dressing over the salad. Toss everything together until well combined.
- Let the salad sit for about 15 minutes to allow the flavors to meld together.
- Serve the roast chicken & bread salad in individual bowls or on a platter. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 439kcal (22%)Carbohydrates: 35g (12%)Protein: 31g (62%)Fat: 19g (29%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.03gCholesterol: 72mg (24%)Sodium: 406mg (18%)Potassium: 776mg (22%)Fiber: 4g (17%)Sugar: 7g (8%)Vitamin A: 1604IU (32%)Vitamin C: 110mg (133%)Calcium: 101mg (10%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
Equipment
