Chicken and Bread Salad with Garlic Dressing

  • Yield servings


7 cups bakery Italian bread, cubed (1" cubes)
1 1/2 pounds chicken breasts, cut into bite sized strips
4 large ripe tomatoes, cut into chunks
8 tablespoons extra virgin olive oil, divided
4 teaspoons finely chopped garlic
1/2 teaspoon paprika
2 tablespoons sherry vinegar
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
2 teaspoons fresh lemon (or regular) thyme leaves
1 cup (loosely packed) basil leaves, cut in think strips
8 ounces fresh mozzarella, diced


Place bread cubes on a baking pan, and place in a 350 degree oven until golden brown, about 15 minutes. Remove from oven and reserve.

Place 6 tablespoons olive oil in a large skillet over low heat. Add garlic, an cook until pale gold, about 7 minutes, stirring frequently. Add paprika, vinegar, lemon juice, salt, and pepper.

In a large bowl, add bread cubes and diced tomatoes. Pour half the garlic mixture over, and toss. Pour remaining dressing into a small container until needed.

Place remaining 2 tablespoons olive oil back in the skillet, and heat on medium high setting. Add chicken, and saute until golden, about 4-5 minutes. Add remaining garlic mixture, and simmer 1 minute more.

Add chicken, thyme leaves, basil, and mozzarella to the bread mixture, and toss to coat. Serve immediately.



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