Roast Chicken & Bread Salad
This scrumptious salad is a delightful medley of crunchy croutons, tender baby spinach, toasted pine nuts, sweet currants, and juicy rotisserie chicken. Drizzled with a tangy balsamic vinaigrette, each bite is bursting with flavor and texture. Perfect for a quick and satisfying meal, this salad is sure to become a favorite at your table.
— Constant Cookbook
Ingredients
- 1 garlic clove, minced
- 1 1/2 Tbs. balsamic vinegar
- 1 Tbs. Dijon mustard
- 1/2 tsp. salt, plus more, to taste
- Freshly ground pepper, to taste
- 1/3 cup plus 1/4 cup olive oil
- 4 or 5 thick slices day-old French or Italian bread, crusts removed, bread
- cut into cubes (about 4 cups)
- 6 oz. baby spinach
- 1/3 cup pine nuts, toasted
- 1/2 cup dried currants
- 1 rotisserie chicken, about 3 lb., cut into 8 serving pieces
Instructions
- <b>Make the vinaigrette</b>
- In a large bowl, whisk together the garlic, vinegar, mustard, the 1/2 tsp. salt and a pinch of pepper. Gradually whisk in the 1/3 cup olive oil until smooth.
- <b>Make the croutons</b>
- In a large fry pan over medium-high heat, warm the 1/4 cup olive oil. Add the bread cubes, toss to coat evenly and cook, turning with tongs, until golden on all sides, about 5 minutes. Season with salt and pepper and immediately transfer to the bowl with the vinaigrette.
- <b>Assemble the salad</b>
- Working quickly, add the spinach, pine nuts and currants to the croutons and toss to coat evenly. Arrange on plates. Top each salad with 2 pieces of chicken and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <I>Salad,</I> by Brigit L. Binns (Oxmoor House, 2007).
Comments
No comments found.