Roasted Chicken and Arugula Salad |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 1 |
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Save time by using store-bought croutons in this recipe, which reduces it to seven-ingredient chicken salad recipe that's ready in just the time it takes to chop the chicken and toss the salad. Top with grated Parmesan cheese for a bright bite of flavor. 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.
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